| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
|
Minced garlic cloves |
| 1/4 |
c |
Chopped onion |
| 2 |
ts |
Salt |
|
|
Fresh ground pepper |
| 1/4 |
lb |
Snow peas, stems removed |
| 1/2 |
md |
Cauliflower head, broken into flowerets |
| 1 |
c |
Chicken broth/stock |
| 1 |
tb |
Cornstarch |
| 1 |
lb |
Very thin sliced flank steak |
| 1/4 |
c |
Soy sauce |
INSTRUCTIONS
Cut steak into 2-inch strips; mix cornstarch and soy sauce and set aside.
Heat chicken stock and set aside. Heat oil in heavy skillet or wok until
very hot. Add garlic and cook for 2-3 minutes. Add beef and saute quickly,
keeping it moving, just until it loses color, about 30 seconds.
Add onion, salt and pepper to taste, stirring constantly for another half
minute or so. Add chicken broth, bring quickly to the boil, then add
cauliflower pieces, a few at a time. Cook 3 minutes, then add snow peas,
stirring constantly, for another few minutes. After 7 minutes maximum,
cauliflower should be tender and pea pods a bright green. Add soy sauce
mixture, mix thoroughly, and stir until thickened. Turn into heavy serving
dish and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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