Asian Beef and Cauliflower Stew Recipe

4.5 4 11
Asian Beef and Cauliflower Stew Recipe
Asian Beef and Cauliflower Stew Recipe photo by Taste of Home
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Asian Beef and Cauliflower Stew Recipe

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4.5 4 11
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 65 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 65 min.

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

Nutritional Facts

1 cup: 165 calories, 4g fat (0 saturated fat), 82mg cholesterol, 771mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 vegetable.

  • 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
  1. 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.
Originally published as Asian Beef and Cauliflower Stew in Country Woman May/June 1992, p31

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Reviews forAsian Beef and Cauliflower Stew

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shelbydonnel User ID: 5518335 4823
Reviewed Mar. 5, 2013

"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."

MY REVIEW
may_baby21 User ID: 7102899 12906
Reviewed Jan. 24, 2013

"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!"

MY REVIEW
brazenlove User ID: 5575037 24043
Reviewed Jul. 2, 2011

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

MY REVIEW
myfamily User ID: 2583998 8220
Reviewed Feb. 16, 2010

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

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