Ingredients for Asian Beef And Cauliflower
- 1 tablespoon olive oil
- 1 lb lean round steak, cut into 1 inch cubes
- 1 cup beef broth
- 1 head cauliflower, cut into florets
- 1 green bell pepper, cut into chunks
- 1/4 cup light soy sauce
- 3 garlic cloves, minced
- 1 tablespoon fresh gingerroot, grated (optional)
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1/4 cup water
- 2 cups cooked rice
- salt and pepper, to taste
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How to Make Asian Beef And Cauliflower
- Season beef cubes with salt and pepper. In a large skillet or Dutch oven, brown beef cubes over medium-high heat in batches, ensuring not to overcrowd the pan. Set aside.
- Add beef broth to the skillet and bring to a simmer. Return the browned beef to the skillet.
- Reduce heat to low, cover, and simmer for 1 hour, or until beef is very tender.
- Add cauliflower florets and green bell pepper to the skillet.
- Stir in soy sauce, minced garlic, and grated ginger (if using).
- Cover and simmer for another 10-15 minutes, or until the vegetables are tender-crisp.
- In a small bowl, whisk together cornstarch, brown sugar, and ¼ cup of water until smooth.
- Slowly pour the cornstarch mixture into the skillet, whisking constantly to prevent lumps.
- Bring the sauce to a boil, stirring continuously until it thickens to your desired consistency (about 1-2 minutes).
- Serve the Asian Beef and Cauliflower over a bed of cooked rice.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
8g
Fat
13g
Carbs
2g
