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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

Printed from tasteofhome.com Oct 12, 2008

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Asian Beef and Cauliflower Stew cont.

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.

Yield: 6 servings.