Napa Cabbage and Beef Stir Fry

It's not a plethora of color, but it tastes good.

Cabbage and Beef Stir Fry

4 servings
283 calories per serving 100 calories from fat

• 1Tbs less sodium soy sauce
• 1 Tbs rice wine vinegar
• 2 tsp fish sauce
• 1 tsp corn starch
• 3 cloves garlic
• 2 tsps ginger
• 1 Tbsp sesame oil
• 1 lb lean beef steak
• 1 lb cabbage

Stir together soy sauce, vinegar, fish sauce, and cornstarch.

Cut steaks in half lengthwise and cut crosswise into 1/4-inch-thick slices.

Heat wok or heavy skillet (I used a cast iron pan) over high heat until a drop of water evaporates immediately. Add sesame oil and stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Add cabbage to beef beef  and stir fry for about 2 - 3 minutes. Stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Season with salt and pepper if desired.