1 lb. boneless chuck steak, thinly sliced diagonally
½ c. water
¼ c. soy sauce
2 Tbs. sugar
1 clove garlic, minced
1 tsp. cornstarch
3 Tbs. oil
3 small carrots, sliced thin diagonally, about 1 c.
1 medium onion, cut in thin wedges
5 c. coarsely shredded cabbage
Hot cooked rice
Marinate beef in mixture of water, soy sauce, sugar, garlic and cornstarch at least 10 minutes. Drain well, reserving marinade. In large skillet or wok heat oil until very hot, but not smoking. Add beef strips and stir-fry in small batches over high heat 30 seconds or until browned. Remove from skillet. Set aside. In same skillet, stir-fry carrots and onions about 2 minutes or until crisp and tender. Push to side of pan. Return beef to skillet, mix in cabbage and stir-fry until cabbage is barely crisp. Add reserved marinade, cook and stir until heated through. Serve over hot rice. Serves 4.