Oriental Beef and Cauliflower Stew

By Nilson

Ingredients

• 2 Tablespoons vegetable oil
• 1 1/2 pounds lean round steak cut in 1 inch cubes
• 3 cups low sodium beef broth
• 1 small head cauliflower separated into florets
• 1 green pepper, cut into chunks
• 1/4 cup light soy sauce
• 1 garlic clove, minced
• 1 1/2 teaspoon grated fresh ginger root, optional
• 1/2 teaspoon sugar
• 1/4 cup water
• 2-3 Tablespoons cornstarch
• 1 cup sliced green onions

Preparation

Step 1

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 over rice if desired.