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Gingered Beef And Cauliflower

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  Beef top round steak 1 Pound
  Cold water 1⁄2 Cup (8 tbs)
  Soy sauce 3 Tablespoon
  Cornstarch 1 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.
Remove cauliflower.
Add half of the beef to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till done.
Remove beef.
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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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