Chicken or pork are also good here. You can also use ground meat instead of the sliced meat.

1/2-lb lean beef, or boneless chicken or pork
4 c thinly sliced Napa cabbage
2 T vegetable oil
1 garlic clove, peeled and minced
1 T fresh ginger, peeled and minced, optional
1 t soy sauce
1/2 c broth or water
pepper, to taste
2 t cornstarch or arrowroot
2 T water

1. Slice meat thin against the grain, then into 1/2- by 2-inch strips. (Slicing meat is somewhat easier if you freeze it for about 30 minutes first.).

2. Heat oil in a large skillet or wok. Add garlic and ginger, if using, and sauté, stirring constantly, for one minute. Add meat and stir-fry until it loses it redness (or pinkness, or rawness).

3. Add cabbage strips and soy sauce and stir-fry a couple of minutes to soften slightly. Stir in broth and pepper. Increase heat and quickly bring to a boil. Lower heat to medium and cook, covered, for 2 to 3 minutes.

4. Meanwhile, blend cornstarch or arrowroot and the 2 T of water into a paste. Add to skillet and stir to thicken mixture. Serve at once.