1 lb. boneless round steak, cut in thin strips
4 c. shredded cabbage
3/4 c. chicken broth
2 tsp. minced garlic
5 tbsp. oil
1/4 c. soy sauce
1 tbsp. cornstarch
2 tbsp. cold water

Cook round steak until tender. Steam cabbage with 1/2 cup chicken broth with 2 tablespoons oil and 1 teaspoon garlic. Steam 5 minutes.

Make sauce from 3 tablespoons oil, 1/4 cup soy sauce, 1/4 cup chicken broth and 1 teaspoon garlic. Simmer 2-3 minutes. Dissolve cornstarch in water; add to sauce and cook until thickened.

Drain cabbage. Add steak and stir with sauce. Serve over rice. Can be made with 1 pound cubed chicken breasts.