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Beef Choufleur

This dish is a fusion of east and west; it combines butter-browned beef with a savory sauce of soy sauce, garlic and broth.

6 oz		beef round steak, 1/3-inch thick
2 tsp		butter or margarine
1 1/4 cups		cauliflower florets
1/2		small green bell pepper, seeded and cut into ¾-inch pieces
4 tsp		soy sauce
1/2		clove garlic, minced
2 tsp		cornstarch
1/8 tsp		sugar
1/2 cup		beef broth or water
1/3 cup		sliced green onions
1 cup		hot cooked rice

1	Cut meat into ½-inch squares. Brown meat in butter about 5 minutes. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat vegetables with soy sauce. Cover pan and simmer until vegetables are barely tender, about 10 minutes.
2	Blend cornstarch, sugar and broth. Add to meat mixture with green onions. Cook, stirring constantly, until thoroughly heated and sauce is thickened. Serve over beds of fluffy rice.