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.
Serving size Complete recipe
Calories 1531Calories from Fat 530
% Daily Value*
Total Fat 59 g90.8%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 2607 mg108.63%
Total Carbohydrates 90 g30%
Dietary Fiber 7 g28%
Sugars 6 g
Protein 150 g300%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet