Stir-Fried Mixed Vegetables with Meat

Step 1

In a small bowl, mix the 3 tbsp soy sauce with the 1 tsp cornstarch and 2 tbsp water. Set aside.

Step 2

Heat 1 tbsp of the 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the 0.5 lb sliced meat in a single layer and cook without stirring for 2 minutes, until browned on one side, then stir-fry for 2-3 more minutes until no longer pink. Remove meat to a plate.

Step 3

Add the remaining 1 tbsp oil to the skillet. Add the 1 sliced onion and 1 julienned carrot; stir-fry over medium-high heat for 3-4 minutes, until the onion is translucent and the carrot is slightly tender.

Step 4

Add the 2 cups shredded red cabbage and 2 cups chopped leafy greens. Stir-fry for 2-3 minutes, until the cabbage begins to soften and the greens are wilted.

Step 5

Return the meat to the skillet. Pour the soy sauce mixture over everything and stir-fry for 1-2 minutes, until the sauce thickens and coats the vegetables and meat evenly. Serve hot.

Step 6

Optional: add a pinch of red pepper flakes or a teaspoon of grated ginger for extra flavor.