Ingredients:
1 tablespoon oil
4 garlic cloves, crushed
1 lb flank steaks, sliced into thin strips
1 lb small mushrooms, sliced ( button, shitake or mix)
4 cups shredded green cabbage
1 cup sliced onions
2 tablespoons beef broth
3/4 cup beef broth
2 tablespoons cornstarch
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon sugar
1/4 teaspoon pepper
salt, to taste
Directions:
In a small bowl whisk together the 3/4 cup beef broth, cornstarch, soy sauce, ginger, sugar, pepper and optional salt; SET ASIDE.
In a large skillet or wok, heat oil until hot. Add the flank steak and crushed garlic cloves; saute until almost cooked, about 2 to 3 minutes; remove and set aside.
To the hot empty skillet/wok, add the mushrooms, cabbage, sliced onion, and 2 tablespoons beef broth. Cook and stir until tender-crisp, about 4-6 minutes.
Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes.
Stir in the set aside beef and heat through.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.