|Beef round steak||1 Pound|
|Cooking oil||2 Tablespoon|
|Instant beef bouillon granules||2 Teaspoon|
|Cauliflower head||1 Small, broken into flowerets to make 3 cups|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Frozen pea pods||6 Ounce (1 Package, 6 Ounce)|
|Chow mein noodles||1 1⁄2 Cup (24 tbs)|
Cut meat across grain into thin slices 2 inches long.
On Range Top: In skillet quickly brown half of meat at a time in hot oil; set aside.
In 2-quart casserole dissolve bouillon granules in 1 1/2 cups hot water.
Stir in cauliflower, onion, soy sauce, garlic, and browned beef.
Micro-cook, covered, 5 minutes, stirring once.
Blend 1/4 cup cold water into cornstarch; stir into casserole.
Micro-cook, covered, 3 minutes, stirring after each minute.
Meanwhile, pour hot tap water over pea pods to thaw; drain.
Stir pea pods into casserole.
Micro-cook, covered, 2 1/2 minutes, stirring once.
Serve over chow mein noodles.