Ingredients & Substitutes

Instructions

1. 1

   Season 1 pound of beef sirloin strips with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of sunflower oil in a large wok over high heat, then add the seasoned beef strips and stir-fry for 3-4 minutes until browned; remove the beef and set aside.

3. 3

   Add 1 tablespoon of sunflower oil to the wok, then add 1 large thinly sliced onion, 4 cloves of minced garlic, and 0.5 teaspoon of crushed cardamom seeds, cooking for 2 minutes until fragrant.

4. 4

   Add 4 cups of shredded green cabbage, 2 julienned medium carrots, and 1 cup of sliced cremini mushrooms to the wok, stirring frequently for 5-7 minutes until the cabbage softens slightly.

5. 5

   Pour in 0.5 cup of beef broth and 1 tablespoon of apple cider vinegar, scraping up any browned bits from the bottom of the wok, then return the cooked beef to the wok and stir to combine.

6. 6

   Stir in 0.25 cup of fresh chopped dill and continue to cook for 1-2 minutes until everything is heated through; serve immediately with 2 tablespoons of sour cream per serving on the side.