Beef With Cabbage And Mushrooms

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

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.

oil, garlic, flank steak, mushroom, shredded green cabbage, onion, beef broth, beef broth, cornstarch, soy sauce, ground ginger, sugar, pepper, salt

Taken from www.food.com/recipe/beef-with-cabbage-and-mushrooms-173517 (may not work)