Allrecipes – April-May 2019

ALLRECIPES.COM 67 APRIL/MAY 2019

HANDS-ON 25 MIN TOTAL 25 MIN

SERVES 4 SUBMITTED BY LI-ANN

     403 REVIEWS

2 Tbsp. vegetable oil

2 ½ Tbsp. chopped garlic

1 lb. beef stir-fry strips

1 (16-oz.) package coleslaw

mix or 1 small head

cabbage, shredded

2 red bell peppers, cut into

bite-size strips

¼ cup reduced-sodium soy sauce

2 tsp. cornstarch

1 cup cold water

1 ½ tsp. black pepper

½ tsp. salt

Sliced green onion, for garnish

2 cups hot cooked rice

“I added a can of

bamboo shoots

and a pinch of

Chinese five-spice

powder. This is

quite a nice way to

use cabbage, beef,

and veggies.”

• REDLY

“I used 1 cup of
beef broth instead
of water and
added crushed red
pepper for some
heat and color.
It’s a great recipe
that’s easy to alter
according to your
own tastes.”

• AUDNJAKE
  
  
  1. Heat 1 Tbsp. oil in a wok or large skillet
     over medium-high heat. Add garlic;
     cook, stirring, about 30 seconds. Add
     beef; stir-fry until evenly brown, 2 to
     3 minutes. Remove beef from wok.
  
  
  2. Add remaining 1 Tbsp. oil to wok. Stir in
     coleslaw mix and bell peppers; cook until
     tender, about 5 minutes. Stir in soy sauce.
  
  
  3. Stir together cornstarch and water in
     a bowl; stir into wok along with black
     pepper and salt. Bring to a boil, stirring,
     until sauce is thickened. Return beef to
     wok; cook until heated through, 3 to
     5 minutes. Garnish with green onion and
     serve with hot cooked rice.
     armagazine.com/beef-cabbage-stir-fry
     HEALTHY QUICK
     PER 1⅓ -CUP SERVING: 509 CAL; 27G FAT (9G SAT);
     28G PRO; 37G CARB; 5G FIBER; 1,026MG SODIUM;
     7G SUGARS
  
  
  
  

BLACK PEPPER BEEF AND CABBAGE STIR-FRY

Weeknight W

inners

DINNER FIX