---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 6 servings
       2 tb Vegetable oil
       2    Minced garlic cloves
     1/4 c  Chopped onion
       2 ts Salt
            Fresh ground pepper
     1/4 lb Snow peas, stems removed
     1/2 md Cauliflower head, broken
            -into flowerets
       1 c  Chicken broth/stock
       1 tb Cornstarch
       1 lb Very thin sliced flank steak
     1/4 c  Soy sauce
   Cut steak into 2-inch strips; mix cornstarch and soy
   sauce and set aside. Heat chicken stock and set aside.
   Heat oil in heavy skillet or wok until very hot. Add
   garlic and cook for 2-3 minutes. Add beef and saute
   quickly, keeping it moving, just until it loses color,
   about 30 seconds.
   Add onion, salt and pepper to taste, stirring
   constantly for another half minute or so. Add chicken
   broth, bring quickly to the boil, then add cauliflower
   pieces, a few at a time. Cook 3 minutes, then add snow
   peas, stirring constantly, for another few minutes.
   After 7 minutes maximum, cauliflower should be tender
   and pea pods a bright green. Add soy sauce mixture,
   mix thoroughly, and stir until thickened. Turn into
   heavy serving dish and serve immediately.