Brown and crumble the beef in a nonstick skillet. Do not drain off the fat. Add the corn flour and the seasonings to the cooked meat. Stir and cook about 5 minutes more, until oil is absorbed and flour is browned.
Add enough water/milk to form a thick sauce. Once the sauce is formed, other ingredients can be added, such as frozen mixed vegetables, chopped onions, bean sprouts, whatever. Cover and cook 5 more minutes or until other added ingredients are fork tender.
Serve with shredded lettuce (chiffonade style) and salsa on the side.
Recipe from Marie, CSC185 @ SCC, Fall 1999