Cabbage Beef
1 min readCabbage Beef
serves 4
This dish nourishes the spleen and stomach, alleviates stomachache, builds physical strength and resistance, and stimulates appetite.
1 tablespoon (15 milliliters) cooking wine
1 tablespoon (15 milliliters) soy sauce
Salt and pepper to taste
1 teaspoon (5 grams) sugar, optional
2 ounces (60 grams) beef, sliced into thin, 3-inch-long (7-centimeter- long) strips
2 tablespoons (30 milliliters) cooking oil
5 garlic cloves, peeled and crushed
3 slices ginger
2 cups (400 grams) cabbage, sliced into thin, 3-inch-long (7-centimeter- long) strips
2 tablespoons (30 milliliters) water
Place the wine, soy sauce, salt and pepper to taste, and sugar (if desired) in a bowl and combine to make a marinade. Add the beef, stir to coat, and let stand for 15 minutes. When the beef has been marinated, heat 1 tablespoon (15 milliliters) of the oil in a wok or frying pan. Transfer the beef to the wok. Quickly stir-fry until the beef changes color, then remove it from the wok. Heat the remaining tablespoon of oil in the wok. Add the garlic and the ginger. Stir for a few seconds before adding the cabbage and 2 tablespoons (30 milliliters) of water. Stir-fry for 4 minutes. Add the beef. Stir briefly, salt to taste, and serve.
