Beef With Cauliflower Recipe
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Ingredients
1/2 lb. flank steak
1 tsp salt
1 tsp cornstarch
3 tsp soy sauce
1 large yellow onion
2 carrots, peeled
1/2 head cauliflower, cleaned
4 tsp vegetable oil
2 cloves garlic, crushed
1/2 tsp sesame seeds
1/2 cup water
Directions
Trim off any fat from the steak.
Cut across grain into 1/8 in. (3 mm) strips.
Put meat in a mixing bowl, add salt, 1 tsp (5 mL) of the cornstarch and 2 tsp (10 mL) of the soy sauce.
Stir to marinate meat; set aside for 30 minutes, stirring occasionally.
Meanwhile, cut onion in half lengthwise; lay cut side down and slice crosswise 1/4 in. (6 mm) slices.
Place onions in a separate bowl.
Cut carrots in half on a long diagonal; slice on the diagonal into 1/4 in. (6 mm) slices.
Put carrots in a separate bowl.
Cut cauliflower on the diagonal into 1/4 in. (6 mm) slices.
Add to the carrots.
Heat a wok or heavy pan on high heat with 2 tsp (30 mL) of the oil.
Add garlic and sesame seeds; cook 20 seconds.
Add remaining oil, heat; add meat and stir-fry quickly until brown.
Remove meat from wok; keep warm.
Add 1/4 c. (60 mL) of the water to the wok.
Add onions, cook and stir 2 minutes.
Add carrots and cauliflower.
Stir to mix.
Cover and cook just until cauliflower is crisp-tender, stirring occasionally.
Combine remaining cornstarch, soy sauce and water in a bowl or jar.
Shake or stir to completely blend.
Add meat to wok, stir to mix.
Push meat and vegetables to side of wok.
Add cornstarch mixture, cook and stir until thickened.
Mix with the meat and vegetables.
Pour onto hot serving platter.
Cut across grain into 1/8 in. (3 mm) strips.
Put meat in a mixing bowl, add salt, 1 tsp (5 mL) of the cornstarch and 2 tsp (10 mL) of the soy sauce.
Stir to marinate meat; set aside for 30 minutes, stirring occasionally.
Meanwhile, cut onion in half lengthwise; lay cut side down and slice crosswise 1/4 in. (6 mm) slices.
Place onions in a separate bowl.
Cut carrots in half on a long diagonal; slice on the diagonal into 1/4 in. (6 mm) slices.
Put carrots in a separate bowl.
Cut cauliflower on the diagonal into 1/4 in. (6 mm) slices.
Add to the carrots.
Heat a wok or heavy pan on high heat with 2 tsp (30 mL) of the oil.
Add garlic and sesame seeds; cook 20 seconds.
Add remaining oil, heat; add meat and stir-fry quickly until brown.
Remove meat from wok; keep warm.
Add 1/4 c. (60 mL) of the water to the wok.
Add onions, cook and stir 2 minutes.
Add carrots and cauliflower.
Stir to mix.
Cover and cook just until cauliflower is crisp-tender, stirring occasionally.
Combine remaining cornstarch, soy sauce and water in a bowl or jar.
Shake or stir to completely blend.
Add meat to wok, stir to mix.
Push meat and vegetables to side of wok.
Add cornstarch mixture, cook and stir until thickened.
Mix with the meat and vegetables.
Pour onto hot serving platter.
