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TSOl SAM NGAU YUK (Chinese Cabbage with Beef), Chinese

Ingredients
  • 1 ½ to 2 lbs. Chinese cabbage
  • 1 lb. beef flank
  • 3 tbsp. peanut oil or salad oil
  • 2 ½ tbsp. cornstarch
  • 2 cups water or cold chicken broth
  • 3 tbsp, soy sauce
  • Small piece of fresh ginger
  • 1 small clove of garlic or garlic powder (optional)
  • Dash of Accent
  • Salt and pepper
Preparation Instructions

Wash thoroughly each cabbage leaf and drain well. Cut cabbage slantwise into ½-inch strips. Now slice beef flank into very thin pieces and let stand. Heat oil in skillet and put in white stems of cabbage, gradually adding the green leaves. Stir for 2 minutes then put it aside. Now put beef into skillet and stir for 1 minute or until beef is medium rare. Put this aside.

Prepare sauce. Combine cornstarch, water or chicken broth, soy sauce, salt and pepper. Cook and stir over medium heat until mixture comes to a boil and thickens. Add thinly sliced ginger and garlic (optional). Now the cabbage and beef are added to sauce, stir 2 to 3 minutes. Serve hot.

Contributed by Mrs. Lydia Howe, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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