|Frozen chinese peas||7 Ounce (In Pods)|
|Beef tenderloin||1 Pound, sliced thin across grain|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced fine|
|Sliced cauliflower florets||4 Cup (64 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Separate pea pods by pouring boiling water over them.
Drain at once.
Heat 2 tablespoons oil in skillet.
Add half the beef; brown quickly.
Remove cooked beef, allow skillet to heat again, and brown rest of meat.
Remove from skillet.
Add remaining tablespoon of oil; saute onion and garlic 1 minute.
Add cauliflower and beef broth.
Cook just 3 minutes.
Mix cornstarch, soy sauce, and water; stir into skillet.
Add beef and pea pods; stir until sauce thickens.
Serve at once over rice.