Slice the steak across the grain into thin strips about 1⁄8-inch wide and 3-inches long. You’ll find it easier to thinly slice the meat if it is slightly frozen for 2–3 hours

In a medium sauce pan, cover the green beans, carrot, turnip, cauliflower and cabbage with water.

Heat to boiling.

Reduce heat and simmer, covered, for 5 minutes, or until tender but still crisp; drain immediately.

While vegetables are cooking, heat the oil in a wok or large nonstick frying pan over medium-high heat.

Add the beef and stir-fry, turning pieces constantly until the meat is no longer red (about 2–3 minutes).

In a small bowl, mix the cornstarch, ginger, garlic powder, soy sauce and water.

Add the cornstarch mixture to the beef, and heat just until the sauce starts to boil.

Reduce heat and simmer until the sauce thickens slightly.

Serve the hot meat and sauce over the cooked vegetables.