2 tbsp. olive oil
Dash of pepper
Salt to taste
1 lb. round steak, sliced in 2 to 3 inch pieces
1 med. onion, finely chopped
2 cloves garlic, pressed
1 c. beef bouillon
1 (10 oz.) box frozen cauliflower
1 (10 oz.) box frozen petite peas
2 tsp. cornstarch
2 tsp. soy sauce
1/4 c. cold water
Boiled rice

Heat a large, heavy skillet and warm olive oil, pepper and salt. Add meat, onion and garlic and cook, stirring, over medium heat until meat browns slightly. Add bouillon and vegetables, cover and simmer, stirring occasionally, for 10 to 15 minutes or until vegetables are just tender. In a separate bowl, blend cornstarch, soy sauce and water until thoroughly mixed. Add to skillet and simmer 5 more minutes or until sauce thickens. Serve over boiled rice. This is quick, easy and almost foolproof.