ORIENTAL BEEF & VEGETABLES
1 lb. lean beef round steak
2/3 cup green beans, trimmed and sliced
2/3 cup carrots, sliced
2/3 cup turnips, sliced
2/3 cup cauliflower, sliced
2/3 cup Chinese cabbage, shredded
½ teaspoon fresh ginger, grated
1/8 teaspoon garlic powder
1 tablespoon low sodium soy sauce
2/3 cup water
4 green onions, chopped
Trim fat from beef, and slice across grain into ¼-inch strips. Place all the vegetables in a saucepan, rinse with cold water and pour the water out; cover. Once vapor seal occurs turn heat to low. Cook for 10 minutes. Vegetables should be tender but still crisp. In mixing bowl, combine cornstarch, ginger, garlic powder, soy sauce, and water, mix well, set aside. When vegetables are almost done, preheat skillet over medium heat. When hot, add beef and stir-fry about 3-5 minutes. Add cornstarch mixture, simmer, and cook until mixture thickens.
Top with green onions before serving.
an additional 10-15 minutes.