Step 2 of 5
Pour 1 tablespoon of oil into the same pan set to medium heat. Combine the cabbage, water, sugar, and the remaining soy sauce, sherry, salt, and pepper. Sauté for about 5 minutes until the cabbage is tender-crisp. Put the beef back into the pan and toss everything together until warmed through, which takes roughly 2 to 3 minutes. Take the pan off the burner.
I have made these many times and we really love them. We do like to add water chestnuts and prepare them in our air fryer.
I agree with another reviewer that there is too much dry sherry in this. I increased the amount of garlic and ginger since it seemed sparse, and I'm glad I did, though the flavor still felt incomplete. I'm not sure what seasoning is missing, but it needs something else to really pop. I thought this was the recipe I used in the past, but it lacks the flavor I remember. It is a decent starting point, though.
It really lacked flavor. The liquids also resulted in a soggy texture. I included carrots for a splash of color and water chestnuts to provide more of a crunch.