1/2 pound filet mignon or flank steak
2/3 cup water
1/4 cup finely chopped onion
3 tablespoons soy sauce
1/2 tablet beef broth concentrate
1 tablespoon Worcestershire sauce
1 minced garlic clove
salt and black pepper to taste
2 medium carrots, peeled and sliced into coins
1 small cauliflower head, separated into florets
2 tablespoons olive oil
180 grams snap peas, cut into bite-sized pieces
1/4 cup cold water
1 tablespoon cornstarch
1/2 pound filet mignon or flank steak
2/3 cup water
1/4 cup finely chopped onion
3 tablespoons soy sauce
1/2 tablet beef broth concentrate
1 tablespoon Worcestershire sauce
1 minced garlic clove
salt and black pepper to taste
2 medium carrots, peeled and sliced into coins
1 small cauliflower head, separated into florets
2 tablespoons olive oil
180 grams snap peas, cut into bite-sized pieces
1/4 cup cold water
1 tablespoon cornstarch
Cut the beef into thin strips
In a bowl combine 2/3 cup of water, onion, soy sauce, beef broth concentrate, Worcestershire sauce, garlic, salt, and black pepper
Add the beef
Mix well to coat with seasonings
Cover and let marinate for 1 hour, stirring occasionally
Drain the beef and reserve the marinade
Cook the carrots and cauliflower in boiling water seasoned with salt for 3 minutes
Drain
Heat a large skillet over high heat
Add olive oil
Sear the beef strips until browned, then remove from heat
Add snap peas, carrots, and cauliflower to the skillet
Stir-fry for 2 minutes
Dissolve cornstarch in cold water and mix with reserved marinade
Add ingredients remaining in the skillet
Cook, stirring constantly, until boiling
Serve hot.
