Ingredients
- 1 pound round steak, cut 1/3" thick or possibly left over roast beef
- 1 sm. cauliflower
- 2 tbsp. butter
- 1 green pepper, cut into 3/4" pcs
- 1/4 c. soy sauce
- 1 clove garlic, chopped
- 2 tbsp. cornstarch
- 1/2 teaspoon sugar
- 1 1/2 c. beef broth (or possibly left over beef gravy)
- 1 c. sliced green onions
- 3 c. warm, cooked rice
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Beef Choufleur
Servings: 4
Directions
- Cut meat into 1/2" squares. Separate cauliflower into flowerettes (about 4 c.). Brown meat in butter 5 min. Add in cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat veggies with soy sauce. Cover and simmer till veggies are barely tender (about 10 min).
- Blend cornstarch, sugar and beef broth. Add in to meat mix with the green onions. Cook, stirring constantly till heated and sauce is thickened. Serve over rice.
- Serves 6.
- Variation: When using left over beef roast and left over gravy omit cornstarch, sugar and beef broth.
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