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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

1. Cut meat into 1/2-inch squares.
2. Brown meat in butter about 5 minutes.
3. 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.
4. 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.