1 lb. beef round steak
2/3 c. water
1/4 c. chopped onion
3 tbsp. soy sauce
1 tsp. beef bouillon granules
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. salt
Dash pepper
2 med. carrots, bias sliced
1 sm. head cauliflower, broken into flowerets
2 tbsp. cooking oil
1 c. sliced fresh mushrooms
1 (6 oz.) pkgs. frozen pea pods, partially thawed
1/4 c. cold water
1 tbsp. cornstarch

Slice beef thinly into bite-size strips. Combine 2/3 cup water, onion, soy sauce, bouillon granules, Worcestershire sauce, garlic salt and pepper. Add beef strips and stir to coat. Cover and let stand 1 hour. Stir once or twice. Drain the beef reserving marinade.

Cook carrots and cauliflower in boiling lightly salted water 3 minutes; drain. Preheat wok over high heat; add oil. Brown beef, remove. Add mushrooms, cook and stir 1 minute. Add pea pods, carrots, and cauliflower. Cook and stir 2 minutes or until crisp-tender. Add beef. Blend marinade and 1/4 cup water into cornstarch; add to wok. Cook and stir until bubbly.