2 tablespoons vegetable oil
2 garlic cloves, chopped
1 pound steak, cut into 2-inch strips
1 onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth, hot
1-1/2 cups chopped cauliflower
1/4 pound sugar peas, trimmed
1 tablespoon cornstarch
1/4 cup soy sauce
Heat oil in a heavy skillet or wok until very hot. Add garlic and cook for about 30 seconds.
Add the beef and saute quickly, keeping it moving, just until it loses color, about 2 to 3 minutes.
Add onion, salt, and pepper, stirring constantly for another half minute.
Add the hot chicken broth, bring quickly to a boil, then add chopped cauliflower. Cook for 3 minutes, then add sugar peas, stirring constantly, for another few minutes. After 7 minutes maximum, the cauliflower should be tender and pea pods a bright green.
Add cornstarch mixed with soy sauce, and stir until thickened.
Makes 6 servings.