Oriental beef and cauliflower stew #
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 1½ | pounds | Round steak -- cut into 1 in |
| Cubes | ||
| Lean | ||
| 3 | cups | Beef broth |
| 1 | Head cauliflower -- | |
| Separated into | ||
| Florets | ||
| 1 | large | Green pepper -- cut into |
| Chunks | ||
| ¼ | cup | Low sodium soy sauce -- or |
| Regular | ||
| 1 | Clove garlic -- minced | |
| 1½ | teaspoon | Fresh ginger root -- grated |
| Optional | ||
| 3 | tablespoons | Cornstarch |
| ½ | teaspoon | Sugar |
| ¼ | cup | Water |
| 1 | cup | Green onion -- sliced |
| Cooked rice | ||
Directions
In a skillet, heat oil over medium-high. brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hr. Add cauliflower, green pepper, soy sauce, garlic, and gingerroot if desired. Cover and simmer until the vegetables are tender, about 5 to 7 min. Combine cornstarch, sugar and water. Stir into meat mixture.
Bring to a boil, stirring constantly; cook 2 min. or until thickened.
Stir in green onion. Serve on rice.
Recipe By : Country Woman