1 lb. beef boneless round or sirloin steak
1 tsp. cornstarch
1 tsp. Soy sauce
1/2 tsp. salt
1/8 tsp. white pepper
1/2 med. head green cabbage (about 8 oz.)
2 green onions (with tops)
1 sm. green bell pepper
2 tsp. cornstarch
2 tsp. cold water
2 tbsp. vegetable oil
1 clove garlic, finely chopped
2 tsp. chili paste
1/4 c. chicken broth

Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 teaspoon cornstarch, the Soy sauce, salt and white pepper in medium glass or plastic bowl. Cover and refrigerate 20 minutes.

Cut cabbage into 1-inch pieces. Cut green onions into 2-inch pieces. Cut bell pepper into 1-inch pieces. Mix 2 teaspoons cornstarch and the water.

Heat wok or 12-inch skillet until very hot. Add vegetable oil; rotate wok to coat side. Add beef and the garlic; stir-fry until beef is brown. Add cabbage and bell pepper; stir-fry 2 minutes. Stir in chili paste. Stir in broth; heat to boiling. Stir in cornstarch mixture; cook and stir about 10 seconds or until thickened. Stir in green onions. Makes 4 servings.