Oriental Beef And Pea Pods
|Cauliflower head||1 Small|
|Green pepper||To Taste, cut into strips|
|Beef round steak/Tenderloin tip||1 Pound, cut into paper thin strips, about 3 inches long|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, chopped|
|Soy sauce||2 Tablespoon|
|Frozen pea pods||10 Ounce (1 package)|
|Water||2 Cup (32 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Instant beef bouillon||4 Teaspoon|
|Hot cooked rice||3 Cup (48 tbs)|
Break cauliflower into flowerets; cut each into 1/4 inch slices.
Combine cauliflower, green pepper, beef, garlic and onion in 2 quart microwavable casserole.
Drizzle with soy sauce; stir lightly to coat evenly.
Cover and microwave on high 6 minutes; stir.
Cover and microwave until meat is no longer pink, 3 to 5 minutes.
Add frozen pea pods.
Cover and microwave until pea pods are thawed, 2 to 3 minutes.
Mix water, cornstarch, bouillon (dry) and sugar in 4 cup microwavable glass measure.
Stir in juices from meat.
Microwave uncovered on high 2 1/2 minutes; stir.
Microwave to boiling, 2 to 3 minutes.
Stir into meat mixture.
Serve over rice.