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Asian Beef and Cauliflower Stew Recipe

Asian Beef and Cauliflower Stew 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
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TOTAL TIME: Prep: 20 min. Cook: 65 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Reviews for Asian Beef and Cauliflower Stew

Sort By :
MY REVIEW
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
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
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
Reviewed Feb. 16, 2010

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

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Wine Pairings

Light-Bodied Red Wine

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