Beef Chou-Fleur

• 1 1/2 lb. boneless round steak (cut 1/2-inch thick)
• 2 Tbsp. butter or margarine
• 1 1/2 c. beef broth or water
• 1 small head cauliflower, separated into flowerets
• 1 green pepper, cut in 3/4-inch pieces
• 1/4 c. soy sauce
• 1 clove garlic, minced
• 2 Tbsp. cornstarch
• 1/2 tsp. sugar
• 1 c. sliced green onions (with tops)
• 4 1/2 c. hot cooked rice

1. Cut meat into 1/2-inch squares.
2. Brown on all sides in butter or margarine.
3. Add broth. Cover and simmer for 45 to 60 minutes or until almost tender. Add cauliflower, green pepper, soy sauce and garlic.
4. Stir lightly to coat vegetables with soy sauce. Cover and simmer until vegetables are barely tender, about 10 minutes. Blend cornstarch and sugar with a small amount of water. Add to meat mixture with green onions. Cook, stirring constantly, until thickened.
5. Serve over fluffy rice.
6. Serves 6.

boneless round steak, butter, beef broth, cauliflower, green pepper, soy sauce, clove garlic, cornstarch, sugar, green onions, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=560402 (may not work)