Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
454 g (1 lb) boneless top sirloin or round steak, cut into 10 cm x 5 mm x 5 mm (4
50 mL (1/4 cup) olive oil
1 large yellow onion, halved and thinly sliced
1 large clove garlic, minced
15 mL (1 tbsp) cornstarch blended with 30 mL (2 tbsp) cold water
175 mL (3/4 cup) boiling water
1 beef bouillon cube
6 mL (1 1/4 tsp) ground cumin
3 mL (3/4 tsp) dried thyme, crumbled
2 mL (1/2 tsp) black pepper
454 g (1 lb) cabbage, sliced 1 cm (1/2 in) thick
750 mL (3 cups) refrigerated shredded potatoes or frozen hash brown potatoes, thawed and drained
Toss the beef with 30 mL (2 tbsp) of the oil in an ungreased 32.5 cm x 22.5 cm x 5 cm (13 x 9 x 2) microwave-safe baking dish, then arrange around the edge of the dish.
Microwave, uncovered, on High for 3-1/2 to 4 minutes. At the midway point, push the beef to the centre of the dish and continue to microwave on High until no longer pink. Transfer to a medium-size bowl and set aside. Mix the onion, garlic, and remaining 30 mL (2 tbsp) oil in the baking dish, cover with wax paper, and microwave on High for 4 minutes or until the onion is glassy.
In a small bowl, whisk the cornstarch mixture with the boiling water, then add the bouillon cube, cumin, thyme, and pepper. Stir until the cube dissolves, then mix in any juices that have accumulated in the bowl of meat. Add the cabbage, potatoes, and cornstarch mixture to the baking dish and mix well. Cover with wax paper and microwave on High for 12 to 14 minutes or until the cabbage is tender, stirring midway. Stir in the meat, cover with wax paper, and microwave on High until heated through — about 1 1/2 minutes.
Imported on 2011-01-20 16:41:26 — Original ID:306