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, .