Preparation time
25 minutes
Ready in
37 minutes
Cooking Time:
Makes
4 to 6 servings
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