Stir-fried beef and chinese cabbage

4 Servings

Ingredients

Quantity Ingredient
½ pounds Lean beef
1 pounds Chinese cabbage
2 tablespoons Oil
½ cup Stock
½ teaspoon Salt
1 dash Pepper
2 teaspoons Cornstarch
2 tablespoons Water

Directions

1. Slice beef thin against the grain, then in ½- by 2-inch strips. Slice Chinese cabbage stems in similar strips.

2. Heat oil. Add beef and stir-fry until it loses its redness.

3. Add cabbage strips and stir-fry to soften slightly.

4. Stir in stock, salt and pepper and heat quickly. Cook, covered,over medium heat until done (2 to 3 minutes).

5. Meanwhile, blend cornstarch and cold water to a paste, then stir in to thicken. Serve at once. VARIATION: In step 1, toss the beef in a mixture of 2 teaspoons cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry. Cook as in step 2; then remove from pan. In step 3, sprinkle the cabbage witl ¼ teaspoon salt, ¼ teaspoon sugar and ½ teaspoon soy sauce; then stir fry. Pick up step 4, omitting the salt and pepper. Then return beef to pan only to reheat and thicken with cornstarch paste.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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