Asian Cabbage and Beef

Adapted from a recipe found here.

1 1/2 pound ground beef
thyme, marjoram, oregano, pepper to taste (about a teaspoon each, except pepper, which should be 1/2 teaspoon)
4 c. green cabbage, sliced
2/3 c. bell peppers
6 green onions, chopped
8 large mushrooms, sliced
1 tsp. fresh ginger, minced
4 cloves garlic, minced
Dash or two of tobasco
Braggs liquid amino acids, 1 tablespoon
1 1/2 cups chicken or beef broth
A thickener (egg yolk, guar or xanthum gum, or arrowroot powder)

Thicken the sauce:
before you add the broth to the pan, break an egg yolk into the cool broth, gradually heat, while whisking regularly, then add to mixture in large skillet and stir quickly until thickened.
Sprinkle in a bit of guar or xanthum gum
Before adding broth, mix a tablespoon of cornstarch or arrowroot powder into the broth, whisk well or shake up in a jar, then add to the pan and simmer until thickened (not low-carb)

DIRECTIONS:  Prep the vegetables ahead of time, have on hand. Add the ground beef and the spices listed immediately after the beef to skillet and saute until the meat is done.  Add remaining seasonings and all vegetables to the pan.  Saute until cabbage is pretty soft. combine broth with thickener of your choice.  Add liquid ingredients and simmer 2-3 minutes.   Serve at once.

You can use other vegetables you have on hand for the cabbage.  Choose any combination of:
Bok Choy
Bean Sprouts
Bamboo Shoots

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