1. In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften. 2. Add beef; cook and stir for 3 minutes. 3. Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. 4. Add the bean sprouts, bamboo shoots and water chestnuts. 5. In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture. 6. Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender. 7. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
