Spicy Beef and Cabbage
Fat: 9.08 grams
Saturated Fat: 2.34 grams
Cholesterol: 70.36 mg
Sodium: 236.14 mg
Trim excess fat from steak and cut into ⅛″ × 3″ strips against the grain. In a small bowl, combine orange juice, hoisin sauce, rice vinegar, cornstarch, and pepper and mix well; set aside.
In a large skillet, heat vegetable oil over medium high heat. Add ginger root and onion; cook and stir for 3 to 4 minutes until onion is crisp-tender. Add beef and cook for 2 to 3 minutes or until browned. Remove beef and onion from skillet with slotted spoon and set aside.
Add cabbage, carrots, and green onion to skillet; stir-fry for 3 minutes. Stir orange juice mixture and add to skillet along with beef. Stir-fry until sauce thickens slightly and beef and vegetables are tender. Serve immediately over hot cooked rice.