2 cups water
1 cup rice
1 cauliflower, chopped
1 green bell pepper, seeded and sliced
1 pound beef steak
1 onion, chopped
3 tablespoons soy sauce
6 ounces sugar peas
2 cups water
1/4 cup cornstarch
4 teaspoons beef base or bouillon granules
Combine water and rice, cover, and microwave on HIGH for 10 minutes. Continue cooking during the meat preparation, or until the liquid is absorbed and the rice is tender.
Cut steak into thin strips.
In a microwave-safe dish, combine chopped cauliflower, sliced green bell pepper, steak, and chopped onion. Drizzle with soy sauce and toss to coat evenly. Cover and microwave on HIGH for 6 minutes; stir. Cover and continue microwaving until the meat is no longer pink, about 3 to 5 minutes. Stir in sugar peas. Cover and microwave until tender, about 3 minutes.
In another dish, combine water, cornstarch, and crushed beef base. Microwave, uncovered, on HIGH for 2-1/2 minutes; stir. Continue microwaving to boiling, about 3 minutes. mix in meat and vegetable mixture. Serve over the cooked rice.
Makes 6 servings.