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STEAK AND CABBAGE 
2 lb. flank steak
1/4 c. oil
4 c. cabbage
1/2 c. chicken stock
Garlic
2 tbsp. soya sauce
1/4 tsp. salt
1 tsp. cornstarch
1/4 c. cold chicken stock

Cut steak in 1/4 inch strips across the grain. Heat 2 tbsp. oil in heavy skillet. Brown steak on both sides. Lift out meat and keep hot. Combine cabbage and 1/2 cup chicken stock in saucepan. (I use bouillon to make stock.) Bring to a boil. Turn down, cover and simmer 2 minutes. Drain, saving liquid and keep cabbage hot.
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