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Asian Beef and Cauliflower Stew

Next to hamburger, round steak is probably the most frequent dinner "guest" at our place! I'm always experimenting with recipes, changing them to fit our tastes...and this Asian beef stew is easy and good.—Deborah Cole, Wolf Creek, Oregon
  • Total Time
    Prep: 20 min. Cook: 65 min.
  • Makes
    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

  • 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.
Nutrition 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.

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