Beef With Cabbage and Mushrooms

• oil1 tablespoon
• garlic cloves, crushed↗4
• flank steak, sliced into thin strips↗1 lb
• small mushroom, sliced (button, shitake or mix)↗1 lb
• shredded green cabbage4 cups
• sliced onion1 cup
• beef broth↗2 tablespoons
• beef broth↗3⁄4 cup
• cornstarch↗2 tablespoons
• low sodium soy sauce↗2 tablespoons
• ground ginger↗1⁄2 teaspoon
• sugar↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• salt, to taste↗

Step-by-step instructions

1. 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. 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. 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. 4

   Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes.

5. 5

   Stir in the set aside beef and heat through.