Cauliflower with Beef Sichuan Style

• 1/2 pound beef, round steak
• 5 each mushrooms, black trumpet
• 2 each carrots medium
• 2 cups cauliflower florets
• 3 each scallions, spring or green onions
• 1/2 teaspoon ginger minced
• 2 cloves garlic peeled and minced
• 3 tablespoons peanut oil
• 1 cup chicken broth
• 1 x sesame oil
• 1 each cornstarch mix with water to form a paste

1. Combine soy and sherry for marinade.
2. Marinate steak pieces for 1 hour.
3. Massage meat in marinade to aid tenderizing; drain, reserving marinade.
4. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice.
5. Wash, peel and roll-cut carrots.
6. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces.
7. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften.
8. Reserve carrots and stock.
9. Stir-frying: Heat peanut oil in hot wok.
10. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness.
11. Don't overcook meat or it will be tough.
12. Remove to holding plate.
13. Swirl remaining oil into wok.
14. Add ginger, garlic and peppercorns; stir-fry 15 seconds.
15. Add cauliflower and mushrooms; stir-fry 1 minute.
16. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil.
17. Cover wok; reduce heat to medium, and simmer 3 minutes.
18. Remove lid; turn heat to high.
19. When sauce boils again, add carrots and beef.
20. Mix together.
21. Splash vinegar down sides of wok.
22. Push ingredients out of sauce, thicken with thin cornstarch paste.
23. Sauce should be a light gravy.
24. Add seasame oil.
25. Toss in green onion.
26. Serve.

beef, mushrooms, carrots, cauliflower florets, scallions, ginger, garlic, peanut oil, chicken broth, sesame oil, cornstarch

Taken from recipeland.com/recipe/v/cauliflower-beef-sichuan-style-45810 (may not work)