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Asian Beef and Cauliflower Stew


  • 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.

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.


Average Rating: 4.363636
  • shelbydonnel
    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.

  • may_baby21
    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!

  • brazenlove
    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... :)

  • myfamily
    Feb 16, 2010

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

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