Beef And Cauliflower Stir Fry 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.

BEEF & BROCCOLI CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook the steak until no pink is showing. Add the broccoli, salt, pepper, soy sauce, and brown sugar.
• Cook for 4-5 minutes until most of the liquid has reduced.
• Add the cauliflower rice, then cook for about 3-4 more minutes.
• Enjoy!

THAI BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

CAULIFLOWER RICE STIR-FRY

Steps:

• Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
• Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.

STIR-FRY BEEF WITH CAULIFLOWER AND PEAS

Steps:

• Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
• Mix well with your hands.
• Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
• Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
• Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
• Remove and set aside.
• Combine sauce ingredients in a bowl.
• Heat 1 T. oil to medium-high heat in wok.
• Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
• Add beef.
• Quickly pour in sauce mixture.
• Stir-fry 2 minutes.
• Serve immediately, over steamed rice.

VIETNAMESE BEEF STIR-FRIED WITH CAULIFLOWER

Steps:

• In a large mixing bowl put the 1/2 teaspoons black pepper, sugar, cornstarch, soy sauce and fish sauce.
• Stir to blend.
• Take the flank steak and cut across the grain into thin strips.
• Add to the marinade in the mixing bowl and let it marinate while you work on the rest of the recipe, stirring occasionally.
• Wash the cauliflower and cut into small florets.
• Bring a large saucepan of salted water to a boil.
• Add the cauliflower and once the water starts boiling again, boil for one minute.
• Drain immediately and set the cauliflower aside.
• Heat a large nonstick frying pan over high heat and then add 4 Table. oil.
• Once the oil has had a minute to warm, add the onion.
• Stir-fry until the onion has cooked to a light brown color.
• Add the garlic and stir-fry just until the garlic starts to brown on the edges.
• Remove the onion and garlic into a medium-size bowl, leaving the remaining oil in the frying pan.
• Add half the beef to the fryng pan and cook just until the pink disappears, using a spachula to flip over the meat.
• Add the meat to the bowl with the onion and garlic.
• If necessary, add a little more oil to the frying pan, add the rest of the beef and cook it like you did the first batch.
• Remove the second batch of meat from the frying pan.
• Put 1-2 Table. of oil in the frying pan.
• Heat until hot.
• Add the cauliflower and stir-fry until the cauliflower has some brown spots.
• The heat needs to be high for this.
• Add a little salt and black pepper.
• Turn off heat and readd the meat and onions back into the frying pan and mix with the cauliflower.
• Check for salt and pepper.
• This recipe should have a generous amount of ground black pepper.
• Good served with plain rice.