Gingered Beef and Cauliflower
|Beef top round steak||1 Pound|
|Cold water||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Cooking oil||1 Tablespoon|
|Grated ginger root||2 Tablespoon|
|Cauliflower head||2 Cup (32 tbs), sliced (1/2 Medium Piece)|
|Hot cooked rice/Warm chowmein noodles||1 Cup (16 tbs)|
|Snipped chives||2 Tablespoon|
Partially freeze beef; cut on the bias into thin bite-size strips.
For sauce, stir together water, soy sauce, and cornstarch.
Set sauce aside.
Preheat a wok or large skillet over high heat; add oil.
(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.
Add cauliflower; stir-fry about 5 minutes or till crisp-tender.
Add half of the beef to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till done.
Stir-fry remaining beef for 2 to 3 minutes or till done.
Return all beef to the wok or skillet.
Push from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return cauliflower to the wok or skillet; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Serve immediately over hot cooked rice or warm chow mein noodles.
Sprinkle with snipped chives, if desired.