1/2 lb Boneless tender beef steak
(sirloin, rib eye or top
-loin)
1 tb Cornstarch
4 tb Soy sauce, divided
1/2 ts Sugar
1 Clove garlic, minced
1 1/4 c Water
4 ts Cornstarch
1 1/2 ts Distilled white vinegar
1/4 ts Ground red pepper (cayenne)
3 tb Oil, divided
3 c Bite-size cauliflowerets
Salt
1 Onion, chunked and separated
1 Green pepper, chunked
Cut beef across grain into thin strips. Combine 1 Tb.
each cornstarch and soy sauce with sugar and garlic in
small bowl; stir in beef. Let stand 15 minutes.
Meanwhile, combine water, remaining 3 Tb. soy sauce, 4
tsp. cornstarch, vinegar and red pepper; set aside.
Heat 1 Tb. oil in hot wok or large skillet over high
heat. Add beef and stir-fry 1 minute; remove. Heat
remaining 2 Tb. oil in same pan. Add cauliflowerets;
lightly sprinkle with salt and stir-fry 2 minutes.
Add onion and green pepper; stir-fry 4 minutes. Stir
in beef and soy sauce mixture; cook and stir until
sauce boils and thickens.
