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Asian Beef and Cauliflower Stew

 Asian Beef and Cauliflower Stew
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 thei
6 ServingsPrep: 20 min. Cook: 65 min.


  • 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


  • 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.

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Asian Beef and Cauliflower Stew (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.