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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 1 tablespoon canola oil
- 1 lb beef, cut bite-size
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground coriander
- 1/2 head cabbage, cored and cut into thin strips
- 1 cup carrot, shredded
- 1 teaspoon sesame oil
- 1/2 cup reduced sodium soy sauce
- 1 tablespoon cornstarch
Method
- Heat canola oil in large frying pan or wok over medium heat.
- Add beef, salt, pepper, and coriander; cook until beef is no longer pink. Remove from pan and allow fat and oil to drain retaining some fat and oil in the pan.
- Add cabbage, carrots, and sesame oil to same pan. Stir-fry for approximately 2 minutes, when cabbage begins to soften.
- Meanwhile, combine soy sauce and corn starch in measuring cup.
- Pour soy sauce mixture into pan once cabbage is adequately cooked; Stir until thickened and remove from heat.
- Depending on your serving style, either mix the beef back into the cabbage mixture before plating, or place the beef on top of cabbage mixture once it is plated.
