Gingered Beef and Cauliflower Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
| 1 pound beef top round steak | ||
| Cold water | 1/2 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Cooking oil | 1 Tablespoon | |
| Ginger root | 2 Tablespoon, grated | |
| 1/2 of a medium head cauliflower, sliced (2 cups) | ||
| Hot cooked rice or warm chow mein noodles | ||
| Snipped chives | 2 Tablespoon | |
Directions
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.
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.
Chef
