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1
Heat the canola oil in a large skillet over high heat.
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2
Toss the beef strips and marinade with the cornstarch.
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3
Add the onions to the skillet and cook 2 minutes.
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4
Add the beef and marinade and cook 2 minutes.
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5
Add the cabbage and cook until the cabbage has softened and the beef is cooked, about 2 minutes.
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6
Remove from the heat and serve over top of the rice.
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7
Garnish with chopped scallions.
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8
Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag.
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9
In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger.
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10
Pour the marinade into the bag over the beef.
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11
Seal the bag and toss to coat completely.
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12
Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
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13
To serve: Preheat a grill or grill pan over medium-high heat.
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14
Thread 24 of the beef strips onto the skewers.
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15
Oil the grill gates and place the beef on the grill.
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16
If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry.
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17
Cook the skewers 2 to 3 minute per side.
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18
Remove from the heat, place on a serving platter and sprinkle with the scallions.
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19
Serve immediately.
