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| | Beef & Cabbage Stir Fry
2 tablespoons of soy sauce
2 cloves garlic
1 tablespoon of sugar
2 teaspoons of dark sesame oil
1 teaspoon of hot pepper sauce
1 teaspoon of cornstarch
1 pound of partially frozen lean chuck roast
1/4 cup of apple juice
1 cup of frozen whole kernel corn
1 cup of frozen chopped onions
3 cups of shredded green cabbage
1 cup of frozen sliced carrots
In a shallow nonmetal dish, combine the soy sauce, garlic, sugar, oil, hot sauce, and cornstarch. Mix well. With a serrated knife, sliced the beef across the grain into thin strips. Add to the dish and mix well. Cover and refrigerate for 30 minutes, stirring occasionally.
Coat a 10" non stick skillet with Pam cooking spray and place over medium high heat until hot. Add the beef; reserve the marinade. Cook, stirring for 5 minutes or until no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip. Transfer to a plate, cover to keep warm.
Add the apple juice to the skillet. Bring to a boil and scrape the bottom to loosen any browned bits. Add the corn and onions. Cook, stirring, for 3 minutes or until the onions are soft but not browned. Add the cabbage and carrots. Cook, stirring, for 3 to 4 minutes or until the vegetables are tender.
Add the beef and the reserved marinade. Bring to a boil. Cook, stirring for 1 minute or until the sauce thickens slightly. Makes 4 servings |
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