
This dish is a fusion of east and west;
it combines butter-browned beef with a savory sauce of soy sauce,
garlic and broth.
Beef
Choufleur
- 8 ounces beef round steak,
1/3-inch thick
2 teaspoons butter or margarine
1 1/4 cups cauliflower florets
1/2 small green bell pepper, seeded and cut into 3/4-inch pieces
4 teaspoons soy sauce
1 clove garlic, minced
2 teaspoons cornstarch
1/8 teaspoon granulated sugar
1/2 cup beef broth or water
1/3 cup sliced green onions
Hot cooked rice for accompaniment
- Cut meat into 1/2-inch
squares.
- Brown meat in butter about
5 minutes.
- Add cauliflower, green
pepper, soy sauce and garlic. Stir lightly to coat vegetables
with soy sauce. Cover pan and simmer until vegetables are barely
tender, about 10 minutes.
- Blend cornstarch, sugar
and broth. Add to meat mixture with green onions. Cook, stirring
constantly, until thoroughly heated and sauce is thickened. Serve
over beds of fluffy rice.
Makes 2 servings.
Recipe and photograph provided courtesy of USA Rice
Council.
loading
|