As with all quick stir-fry dishes, prepare all ingredients before starting to cook. Partially frozen meat is easier to cut very thin so freeze it for about one hour before slicing. Serve this simmered beef dish over cooked rice or rice vermicelli, which is a thread-like noodle available in many supermarkets. For easier eating, cut cooked vermicelli with scissors.

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Servings: 4-6

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Ingredients

  • 3 tbsp (45 mL) vegetable oil
  • 1 lb (500 g) beef top sirloin or tenderloin grilling steak, thinly sliced
  • 2 medium Ontario Onions, cut into 8 wedges each
  • 3 cloves Ontario Garlic, minced
  • 2 tbsp (25 mL) finely chopped gingerroot
  • 12 oz (375 g) Ontario Mushrooms (white button and/or shiitake), sliced
  • 1 Ontario Hot House Sweet Orange Pepper, thinly sliced
  • 6 cups (1.5 L) sliced Ontario Savoy Cabbage
  • 1 cup (250 mL) beef broth
  • 1/2 cup (125 mL) naturally brewed soy sauce
  • 1 tbsp (15 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 1 can (8 oz/227 g) bamboo shoots (optional), drained
  • Sliced green onions or green onion curls (optional)

Instructions

In large deep skillet or wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry beef for 2 minutes or until browned but still pink inside. Remove and set aside.

Heat remaining oil in skillet. Stir-fry onions, garlic and gingerroot for 2 to 3 minutes. Add mushrooms and orange pepper; stir-fry for 1 to 2 minutes. Add cabbage; stir-fry for 1 to 2 minutes. Add broth; cover and steam until vegetables are crisp-tender, 2 to 3 minutes.

Mix soy sauce, sugar and cornstarch until smooth; stir into vegetables. Bring to boil, stirring constantly, and boil until thickened slightly. Add bamboo shoots (if using); return beef to pan and heat just until warm. Garnish with green onions (if using).

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 23 grams
  • FAT: 11 grams
  • CARBOHYDRATE: 18 grams
  • CALORIES: 263
  • HIGH SOURCE OF FIBRE