Asian Beef with Vegetables


  • 1/2 pound bottom round, sliced very thin
  • 1 small head of green cabbage, sliced into shreds
  • 1 small onion sliced
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 cup broccoli florets
  • 1/2 cup Asian style baby corn, chopped
  • small can of sliced water chestnuts, drained
  • 3 green onions, chopped
  • 1/2 tablespoon garlic, minced
  • 1/2 cup soy sauce
  • 2 tablespoons sesame oil
  • 1/2 cup beef broth
  • 1/4 inch piece of fresh ginger, minced
  • black pepper
  • 1 tablespoon cornstarch
  • canola oil for stir-frying

Cooking Instructions:

  1. In a zipper bag mix soy sauce, sesame oil, ginger, garlic, black pepper and 1/2 of the green onion.
  2. Add beef, refrigerate for 2 hours, occasionally turning the bag.
  3. Heat a large heavy bottom skillet over medium high heat, drizzle with oil, and add cabbage, onion and bell peppers, stir-fry until tender, remove and place in a bowl.
  4. Drizzle pan with additional oil, add beef, stir-fry for 1-2 minutes, add cabbage mixture back into pan, add broccoli and corn, mix well.
  5. In a small bowl mix broth and corn starch, add to cabbage mixture, mix well, cook for additional 2 to 3 minutes or until sauce thickens.
  6. Sprinkle with additional green onions.
  7. Serve over rice or chow mein noodles.

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