1. Slice beef into thin strips. In a shallow nonmetal dish, combine the beef, oninos, garlic, ginger, soy sauce, conrnstarch, coriander, cumin and red pepper; toss to combine. Cover and refrigerate for 4 hours, stirring occassionally.
2. In a wok or 10-inch non-stick skillet, heat the wine (or defatted chicken stock instead) and oil over medium-high heat. Strain the beef from the marindade, reserving the marinade. Add the beef to the pan; cookand stir for 2 minutes. Transfer the beef ot a plate; cover to keep warm.
3. Add the cauliflower, carrots, celery, scallions, and water to the pan. Cvoer and cook for 4 minutes or until the cauliflower is tender. Add the beef and reserved marinade. Cokk and stir for 1 minute or until the sauce bubbles and thickens.
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|Serving Size: 1 recipe (209g)|
|Recipe Makes: 1|
|Calories from Fat: 52 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 551.1mg||19 %|
|Potassium 773.1mg||20 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 21.2g|
|Protein 6.4g||9 %|
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Calories per serving: 175
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