My husband and I both love Chinese dishes that use a lot of fresh vegetables. In fact, I have about 25 different Chinese recipes that are all very good, but I haven’t shared many of them yet. This particular one calls for beef, cabbage, red bell peppers, green onions, and several spices including fresh ginger, garlic, and red pepper flakes. If you don’t like your dishes too spicy, just cut back on the red pepper flakes or leave them out all together.
This is a really healthy meal. Sometimes when I’m trying to lose a little bit of weight, I will eat it without the rice. It’s good either way! I hope you enjoy it!
Recipe Adapted by Winner Dinners/Origin Unknown
1 pound flank steak
2 teaspoons cornstarch
2 tablespoons soy sauce
1-1/2 tablespoons fresh ginger, minced
4 tablespoons vegetable oil, divided
2 red bell peppers, cut into 1″ squares
2 cloves of garlic, minced
5 cups shredded green cabbage
1 bunch of green onions, sliced into 1/2″ pieces
hot cooked rice
2 tablespoons cornstarch
2 tablespoons sugar
2/3 cup beef broth
1/3 cup soy sauce
3/4 teaspoon crushed red pepper flakes, or to taste
Cut beef into thin strips about 2-inches long. In a medium bowl, stir together the next three ingredients. Add the beef and stir to coat well. Let marinate for 10 minutes. Meanwhile combine all of the cooking sauce ingredients in a small bowl and set aside. Place a wok over high heat. When the wok is hot, add 2 tablespoons of the oil. When the oil is hot, add the meat mixture. Stir-fry until meat is browned. Remove meat from the wok. Add the remaining 2 tablespoons of oil to the wok. When the oil is hot, add the bell pepper and garlic. Stir-fry for about 30 seconds. Add the cabbage and stir-fry until the cabbage is bright green and tender-crisp, about 2-3 minutes. Return the meat mixture to the wok. Stir the cooking sauce and add to the wok, cooking until the sauce boils and thickens. Mix in the green onions. Serve over hot cooked rice.