1 lb. beef round steak, cut across the grain in thin slices, 2-2 1/2" long
2 tbsp. oil
1 c. water
1/4 c. chopped onion
1 clove garlic
1 beef bouillon cube
1 head cauliflower (broken into buds)
1 can Chinese vegetables
2 tbsp. cornstarch
3/4 c. water
2 tbsp. soy sauce

In medium skillet, brown meat quickly in hot oil. Add 1 cup water, the onion, garlic and bouillon cube. Heat and stir until cube is dissolved. Add cauliflower, season with a little salt and pepper. Cover and simmer 5 minutes. Stir in vegetables, cover and continue cooking 5-8 minutes more or until cauliflower is just tender. With slotted spoon, transfer meat and vegetables to warm serving dish.

Combine cornstarch, the remaining water and soy sauce. Stir into pan juices. Cook stirring constantly, until the mixture thickens and bubbles. Pour over meat and vegetables. Makes 5-6 servings.