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1 lb. beef round steak,
trimmed of fat
2/3 c. water
1/4 c. chopped onion
3 Tbsp. soy sauce
1 tsp. instant beef bouillon
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. salt
dash of pepper
2 medium carrots, bias sliced
1 small head cauliflower,
broken into flowerets
(2 c.)
2 Tbsp. cooking oil
1 c. sliced fresh mushrooms
1 (6 oz.) pkg. frozen pea
pods, partially thawed
1/4 c. cold water
1 Tbsp. cornstarch

Slice beef thinly into bite size strips. Combine the
2/3 cup water, the onion, soy sauce, bouillon granules,
Worcestershire sauce, garlic, salt and pepper. Add beef strips
and stir to coat. Cover and let stand for 1 hour. Stir once
or twice. Drain the beef well, reserving marinade. Cook
carrots and cauliflower in boiling, lightly salted water, 3
minutes; drain. Preheat wok or large skillet, over high heat;
add oil, brown beef strips; 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
reserved marinade and the 1/4 cup cold water into cornstarch,
add to wok. Cook and stir until bubbly. Makes 5 servings.

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