1 lb. round steak, cut 1/3" thick or left over roast beef
1 sm. cauliflower
2 tbsp. butter
1 green pepper, cut into 3/4" pieces
1/4 c. soy sauce
1 clove garlic, minced
2 tbsp. cornstarch
1/2 tsp. sugar
1 1/2 c. beef broth (or left over beef gravy)
1 c. sliced green onions
3 c. hot, cooked rice

Cut meat into 1/2" squares. Separate cauliflower into flowerettes (about 4 cups). Brown meat in butter 5 minutes. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat veggies with soy sauce. Cover and simmer until veggies are barely tender (about 10 minutes).

Blend cornstarch, sugar and beef broth. Add to meat mixture with the green onions. Cook, stirring constantly until heated and sauce is thickened. Serve over rice.

Serves 6.

Variation: When using left over beef roast and left over gravy omit cornstarch, sugar and beef broth.