Asianbeefandcauliflower Recipes

ASIAN BEEF AND CAULIFLOWER STEW

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.

ASIAN BEEF AND CAULIFLOWER

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.

BOMBAY BEEF & CAULIFLOWER

Steps:

• Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
• Heat a large oiled non-stick skillet over high heat.
• Add meat and saute 3 minutes or until browned.
• Remove from skillet and set aside.
• Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
• Return meat to skillet; stir in yogurt mixture.
• Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
• Toss with pasta before serving.
• Garnish with toasted almonds, if desired.
• Good served cold as a luncheon salad.

EASY KETO KOREAN BEEF WITH CAULI RICE

Steps:

• Heat sesame oil in a large skillet over medium-high heat. Cook and stir ground beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Combine soy sauce, coconut sugar, ginger, and black pepper in a bowl; whisk until well combined. Pour over ground beef; simmer until the sauce thickens, about 3 minutes.
• Serve over cauliflower rice. Sprinkle with green onions and sesame seeds.

ASIAN CAULIFLOWER

Steps:

• Place cauliflower in a microwave-safe dish. Add 1 tablespoon cold water. Cover and microwave on high for 4-1/2 to 5-1/2 minutes or until tender; drain and set aside. , In a 1-qt. microwave-safe bowl, combine the celery, onion, parsley and butter. Cover and microwave on high for 1 to 1-1/2 minutes or until vegetables are tender. , In a small bowl, combine hot water and bouillon until dissolved. Combine the cornstarch and remaining cold water until smooth. Add soy sauce, pepper and bouillon; mix well. Stir into celery mixture. Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute. Pour over cauliflower.