[X]

Home > Recipes > Asian Beef and Cauliflower Stew

Asian Beef and Cauliflower Stew Recipe

Asian Beef and Cauliflower Stew Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

Meet the Cook: Next to hamburger, round steak probably is the most frequent dinner "guest" at our place! I'm always experimenting with recipes, changing them to fit our tastes...this one's easy and good. Our little town has a post office, a cafe, two gas stations and two country stores. My husband and I have a pair of sons, 13 and 9, and a daughter, 7. I work part-time in the cafeteria at their school (it's small, with only about 100 students or so) helping prepare lunch. -Deborah Cole, Wolf Creek, Oregon
More Country Woman Soup Recipes

This recipe is:

Contest Winning

Diabetic Friendly

[X]

Rate Asian Beef and Cauliflower Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Asian Beef and Cauliflower Stew Recipe

Prep: 20 min. Cook: 65 min.

Yield: 6 Servings

20 65 85

Ingredients

2 tablespoons vegetable oil
1-1/2 pounds lean round steak, cut into 1-inch cubes
3 cups beef broth
1 small head cauliflower, separated into florets
1 green pepper, cut into chunks
1/4 cup reduced-sodium or regular soy sauce
1 garlic clove, minced
1-1/2 teaspoons grated fresh gingerroot, optional
2 to 3 tablespoons cornstarch
1/2 teaspoon sugar
1/4 cup water
1 cup sliced green onions
Cooked rice

Directions

In a skillet, heat oil over medium-high. Brown meat on all sides. Add broth; cover and simmer until beef is tender, about 1 hour. Add cauliflower, green pepper, soy sauce, garlic, and ginger root if desired. Cover and simmer until the vegetables are tender, about 5-7 minutes. Combine cornstarch, sugar and water. Stir into meat mixture. Bring to a boil, stirring constantly; cook 2 minutes or until thickened. Stir in green onions. Serve on rice. Yield: 6 servings.

Nutritional Facts One serving (using reduced-sodium soy sauce) equals 165 calories, 4 g fat (0 saturated fat), 82 mg cholesterol, 771 mg sodium, 8 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 vegetable.

Originally published as Asian Beef and Cauliflower Stew in Country Woman May/June 1992, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Asian Beef and Cauliflower Stew

Asian Beef and Cauliflower Stew

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Mar. 05, 2013 by shelbydonnel

We really liked this recipe! Thats ages ranging from 2-36. nice easy recipe, I might try doing the first part in the crockpot so we can have it on a busy day.

Reviewed on Jan. 24, 2013 by may_baby21

This was very good, even our 6- and 2-year-old boys liked it. We did feel it could have had another flavor component, and decided next time to add mushrooms and/or regular onions as well. All in all, pretty good dinner for being low carb!

Reviewed on Jul. 02, 2011 by brazenlove

Amazingly good! My husband and I loved it! Shared some to my co-workers and they like it a lot too! Thanks for sharing... :)

Reviewed on Feb. 16, 2010 by myfamily

VERY tasty. It is a keeper. Thanks for sharing it with us.

Reviewed on Jun. 27, 2009 by badkitty

This was very good!