1. In a small bowl whisk together the 3/4 cup beef broth, cornstarch, soy sauce, ginger, sugar, pepper and optional salt; SET ASIDE. 2. 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. 3. 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. 4. Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes. 5. Stir in the set aside beef and heat through. ---------------------------------------------------------------------------
Nutrition
Ingredients
