Ingredients
3 cups shredded cabbage2 tablespoons canola oil1 pound beef top sirloin steak, cut into 1/4-inch strips2 large onions, thinly sliced and separated into rings3 celery ribs, sliced1 can (14 ounces) bean sprouts, drained1 can (8 ounces) bamboo shoots, drained1 can (8 ounces) sliced water chestnuts, drained2 tablespoons sugar1 tablespoon cornstarch1/2 cup beef broth1/2 cup soy sauceHot cooked rice
Preparation
In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. Add beef; cook and stir for 3 minutes. Add the onions and celery; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the bean sprouts, bamboo shoots and water chestnuts.
In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. Serve over rice.
