Enjoy the great taste of this Chinese dish without the calories of the noodles.
preparation time: 30 minutes
1 pound flank steak or , thinly sliced
4 garlic cloves, mashed
salt and black pepper to taste
1 tbs. canola or soy oil
½ onion, sliced
1 tsp. grated ginger
1 carrot, julienned
2 cups chopped cabbage or napa cabbage
1 or 2 cups of other vegetable of your choice: mushrooms, zucchini, broccoli, cauliflower
1 to 2 tbs. soy sauce
1/3 cup chopped scallions
1 – Season the meat with garlic, salt and a drizzle of oil. Set aside while you prepare the other ingredients.
2 – Heat ½ tablespoon oil in a large pan and add the meat. Fry for 2 minutes, mix and let it cook for 2 more minutes. Remove from pan and set aside.
3 – Heat the other half of the tbs. oil and add the other ingredients: onion, ginger, carrots, snow peas, cabbage, mushrooms and zucchini.
4 – Add soy sauce and mix well. Let it cook until the vegetables are al dente (cooked, but not too much).
5 – Add the meat back, stir well and taste the seasoning (if necessary, add more salt or soy sauce).
6 – Turn off the heat and add the scallions.
Tips and Options:
- Be careful with the seasoning: soy sauce is already quite salty.
- Instead of beef, use chicken breast, pork or shrimp.