Asian Beef And Cauliflower Stew
- 2 tablespoons vegetable oil
- 1-1/2 pounds lean round steak, cut into 1-inch cubes
- 3 cups beef broth
- 1 small head cauliflower, separated into florets
- 1 green pepper, cut into chunks
- 1/4 cup reduced-sodium or regular soy sauce
- 1 garlic clove, minced
- 1-1/2 teaspoons grated fresh gingerroot, optional
- 2 to 3 tablespoons cornstarch
- 1/2 teaspoon sugar
- 1/4 cup water
- 1 cup sliced green onions
- Cooked rice
- In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired. Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice.
vegetable oil, lean round steak, beef broth, cauliflower, green pepper, soy sauce, garlic, fresh gingerroot, cornstarch, sugar, water, green onions, rice
Taken from www.tasteofhome.com/recipes/asian-beef-and-cauliflower-stew/ (may not work)