Best 3 Asian Beef And Cauliflower Stew Recipes
**Embark on a Culinary Journey to the Orient with Asian Beef and Cauliflower Stew: A Symphony of Flavors Awaits**
Indulge your taste buds in a tantalizing fusion of Asian flavors with our exquisite Asian beef and cauliflower stew. This delectable dish marries the savory richness of tender beef with the vibrant crunch of cauliflower, all enveloped in a symphony of aromatic spices. Our diverse collection of recipes caters to every palate, offering variations that range from the mildly aromatic to the boldly spiced. Whether you prefer a classic rendition or an adventurous twist, our culinary guide will lead you on a journey of taste that will transport you to the vibrant streets of Asia.
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
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
ASIAN BRAISED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
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.
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
Tips:
- Choose the right cut of beef. Chuck roast or stew meat are both good options for this recipe, as they are tough cuts that will become tender when cooked slowly in the stew.
- Brown the beef before stewing it. This will help to develop the flavor of the beef and prevent it from becoming tough.
- Use a variety of vegetables in your stew. This will add flavor, color, and nutrients to the dish. Some good options include carrots, celery, potatoes, and onions.
- Season the stew well. Use a combination of salt, pepper, garlic powder, and onion powder to taste.
- Cook the stew low and slow. This will allow the flavors to meld and the beef to become tender.
- Serve the stew with rice or noodles. This will help to soak up the delicious sauce.
Conclusion:
This Asian beef and cauliflower stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. The stew can be made ahead of time and reheated, or it can be frozen for later use.
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