---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
     1/2 lb Boneless tender beef steak
            (sirloin, rib eye or top
       1 tb Cornstarch
       4 tb Soy sauce, divided
     1/2 ts Sugar
       1    Clove garlic, minced
   1 1/4 c  Water
       4 ts Cornstarch
   1 1/2 ts Distilled white vinegar
     1/4 ts Ground red pepper (cayenne)
       3 tb Oil, divided
       3 c  Bite-size cauliflowerets
       1    Onion, chunked and separated
       1    Green pepper, chunked
   Cut beef across grain into thin strips.  Combine 1 Tb.
   each cornstarch and soy sauce with sugar and garlic in
   small bowl; stir in beef.  Let stand 15 minutes.
   Meanwhile, combine water, remaining 3 Tb. soy sauce, 4
   tsp. cornstarch, vinegar and red pepper; set aside.
   Heat 1 Tb. oil in hot wok or large skillet over high
   heat.  Add beef and stir-fry 1 minute; remove. Heat
   remaining 2 Tb. oil in same pan.  Add cauliflowerets;
   lightly sprinkle with salt and stir-fry 2 minutes.
   Add onion and green pepper; stir-fry 4 minutes.  Stir
   in beef and soy sauce mixture; cook and stir until
   sauce boils and thickens.
   Serves:  2 From: Kikkoman recipe booklet Posted by:
   Debbie Carlson - Cooking Echo