SLOW-COOKER BEEF STEW WITH NOODLES
Hoisin, soy sauce, chili-garlic sauce and ginger infuse this slow-cooker beef stew with tons of Chinese-inspired flavor. Although Chinese beef stew is often made with potatoes, this one features udon, a thick Japanese wheat noodle.
Provided by Food Network Kitchen
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. Whisk the flour and 1/2 cup water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce and ginger. Pour into the slow cooker and turn the beef to coat. Add the star anise. Cover and cook on low until the beef is tender, 7 to 8 hours.
- Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain. Divide the noodles and beef stew among bowls. Top with the watercress, scallions, cilantro and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 550, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 132 milligrams, Sodium 1516 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 56 grams, Sugar 10 grams
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
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 165 calories, Fat 4g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 771mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ASIAN BEEF AND CAULIFLOWER
Make and share this Asian Beef and Cauliflower recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, brown meat on all sides.
- Add the broth and cover and simmer until beef is tender, about an hour.
- Add cauliflower, green pepper, soy sauce, garlic, and ginger root if using.
- Cover and simmer until the veggies are tender.
- Combine cornstarch, sugar and water.
- Stir into meat mixture.
- Bring to a boil, stirring constantly.
- Cook until thickened.
- Serve on rice.
Nutrition Facts : Calories 271.5, Fat 10.5, SaturatedFat 2.7, Cholesterol 78.6, Sodium 1054.9, Carbohydrate 6.9, Fiber 1.6, Sugar 2.1, Protein 36.2
BEEF WITH CAULIFLOWER (CROCK POT)
We really enjoyed this simple low cal/low fat crock pot meal. The original recipe suggests to serve it over rice but we liked it just as it is with some sour cream (the original recipe suggests plain yogurt and cilantro instead of the sour cream). Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Vegetable
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a skillet over medium high heat heat the oil for about 30 seconds and then add the beef, in batches, cook stirring until browned (3-5 minutes). Transfer meat to slow cooker as it is brown.
- Reduce heat to medium, adding additional oil to pan if needed.
- Add onions, cook stirring until softened (3-5 minutes) and then stir in gingerroot, garlic, cinnamon stick, pepper, bay leaves and cumin and coriander, cook stirring for one more minute or so.
- Stir in beef broth and tomato paste and bring to a boil. Season with salt, if desired. Transfer to the slow cooker, stir well.
- Cover and cook on low for 6-8 hours or on High for 3-4 hours. Discard bay leaves and cinnamon stick.
- Stir in red pepper, chili pepper.
- Stir in cooked cauliflower.
- Cover and cook on high for 20-30 minutes or until pepper is tender.
- Serve with yogurt, toasted almonds and cilantro if desired.
Nutrition Facts : Calories 303.7, Fat 13.1, SaturatedFat 3.6, Cholesterol 96.8, Sodium 359.7, Carbohydrate 12, Fiber 4.1, Sugar 4.5, Protein 37.3
ASIAN BEEF AND VEGETABLE STIR-FRY
The Asian Beef & Vegetable Stir-Fry is a delicious blend of savory flavors. Use lean beef to make this meal a quick and healthy option for any day of the week!
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Yield 4
Number Of Ingredients 7
Steps:
- Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
- Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
- Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
- Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 35.3 g, Cholesterol 38.9 mg, Fat 9.6 g, Fiber 2.1 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 321.9 mg, Sugar 7.5 g
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