Gingered Beef and Cauliflower


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: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1531Calories from Fat 530

 % Daily Value*

Total Fat 59 g90.8%

Saturated Fat 2 g10%

Trans Fat 0 g


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