Beef Cabbage Stir-Fry

• 3 cups shredded cabbage
• 2 tablespoons canola oil
• 1 lb beef sirloin steak, cut into 1/4 inch strips
• 2 large onions, thinly sliced and separated into rings
• 3 stalks celery, sliced
• 1 (14 ounce) can bean sprouts, drained
• 1 (8 ounce) can bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/2 cup beef broth
• 1/2 cup soy sauce
• hot cooked rice

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.

cabbage, canola oil, beef sirloin steak, onions, stalks celery, bean sprouts, bamboo shoots, water chestnuts, sugar, cornstarch, beef broth, soy sauce, rice

Taken from www.food.com/recipe/beef-cabbage-stir-fry-99724 (may not work)