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
In a large skillet or wok, stir-fry cabbage in oil until cabbage begins to soften.
Add beef; cook and stir for 3 minutes.
Add the onions and celery; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender.
Add the bean sprouts, bamboo shoots and water chestnuts.
In a small bowl, combine the sugar, cornstarch, broth and soy sauce until smooth; stir into beef mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened and vegetables are tender.
Serve over rice.