Beef and Napa cabbage stir-fry

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Pat dry steak, then halve lengthwise and cut sideways into 1/4-inch-thick slices. Mix with 1/2 c. with the salt and pepper, 1 teaspoon.

Wok from the heat over high until a drop of water that evaporates immediately. Add 2 tablespoons of oil plant, swirling to coat, then sautéed with garlic and Ginger until this that golden and fragrant, about 30 seconds. Add the beef, quickly spread the pieces in 1 layer on the bottom and the sides of the wok. Cook, not disrupted, 2 minutes, then jumped up until the meat is just browned but still rose Centre, about 1 minute. Transfer to a bowl.

Wipe wok then stir in oil soup spoon remaining and sautéed cabbage firearms shoots high until crisp-tender, about 2 minutes. Add the leaves of cabbage and meat beef with fruit juice, and then incorporate the soy mixture and Add. Sauté until the sauce is simmering and slightly thickened, 1 to 2 minutes. Discard the ginger if you want; Season with salt.

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