Asian Beef And Cauliflower Stew Recipes

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ASIAN BRAISED BEEF

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 17



Asian Braised Beef image

Steps:

  • Preheat the oven to 275 degrees F.
  • Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
  • Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
  • To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
  • Serve over rice, garnished with the reserved scallion greens.

2 tablespoons all-purpose flour
1 tablespoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
3 pounds chuck roast, cut into 1 1/2-inch pieces
2 tablespoons salted butter
2 tablespoons olive oil
2 tablespoons minced ginger
1 generous tablespoon chili paste
5 cloves garlic, minced
1 bunch scallions, sliced, whites and greens separated
1/4 cup sherry
3 cups beef broth
1/4 cup low-sodium soy sauce
2 tablespoons honey
3 star anise pods
2 bay leaves
Cooked jasmine rice, for serving

JAPANESE-STYLE BEEF STEW

The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon. These simple and delicious counterpoints make a great stew.

Provided by Mark Bittman

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9



Japanese-Style Beef Stew image

Steps:

  • In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
  • Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
  • Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
  • When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 0 grams

1 1/2 to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
2 cups chicken stock, water or dashi (see note)
1/4 cup soy sauce
1/4 cup mirin, honey or sugar
10 nickel-size slices of ginger
Black pepper to taste
1 lemon
1 1/2 pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
Salt to taste

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



Beef With Cauliflower (Crock Pot) image

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

1 tablespoon olive oil
2 lbs stewing beef, cut into cubes
1 -2 onion, chopped
1 tablespoon gingerroot, minced
2 garlic cloves, minced
1 piece cinnamon stick
1 teaspoon pepper
2 bay leaves
2 tablespoons cumin seeds, toasted (or 1 teaspoon ground cumin)
1 tablespoon coriander seed (or 1/2 teaspoon ground)
1 -2 cup beef broth (I used 1 can or 2 cups canned broth)
2 tablespoons tomato paste
salt (I used canned broth so I skipped the salt) (optional)
1 red bell pepper, diced
1 -2 long green chili bell pepper, minced (I used hatch chili peppers)
4 cups cauliflower florets, cooked (or 1 head cauliflower, separated into florets)
plain yogurt or sour cream
1/4 cup almonds, slivered and toasted, garnish
1/2 cup cilantro leaf, minced, garnish

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



Asian Beef and Cauliflower image

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

2 tablespoons olive oil
1 1/2 lbs 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 light soy sauce
1 garlic clove, minced
1 1/2 teaspoons grated fresh gingerroot (optional)
2 -3 tablespoons cornstarch
1/2 teaspoon sugar
1/4 cup water
cooked rice

ASIAN VEGETABLE-BEEF SOUP

My husband is Korean American, and I enjoy working Asian flavors into our menus. This tasty soup was something I put together one night with what we had in our fridge. Everyone loved it! -Mollie Lee, Eugene, Oregon

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 6 servings.

Number Of Ingredients 17



Asian Vegetable-Beef Soup image

Steps:

  • In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.

Nutrition Facts : Calories 379 calories, Fat 10g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 621mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
2 cups water
1 cup beef broth
1/4 cup sherry or additional beef broth
1/4 cup reduced-sodium soy sauce
6 green onions, chopped
3 tablespoons brown sugar
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups julienned carrots
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice
Chive blossoms, optional

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