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Cauliflower with Beef Szechwan Style

 

28

Yield

4

servings

Prep

30

min

Cook

5

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ pound beef, round steak
cut in 1/2 inch cubes
5 each mushrooms, black trumpet
*
2 medium carrots
2 cups cauliflower florets
3 whole scallions, spring or green onions
minced
*
½ teaspoon ginger
fresh, minced
*
2 Cloves garlic
minced
*
½ teaspoon peppercorns
crushe, szechuan
3 tablespoons peanut oil
Marinade
¼ cup soy sauce, tamari
thin
¼ cup sherry
dry
*
Sauce
1 cup chicken broth
1 teaspoon bean paste
black
*
2 Dashes chinkiang vinegar
*
3 Drops sesame oil
*
1 x cornstarch
mix with water to form a paste
*
½ cup carrot stock
reserved
*
¼ cup marinade
*
¼ cup mushroom soaking liquid
*

Directions

Combine soy and sherry for marinade.

Marinate steak pieces for 1 hour.

Massage meat in marinade to aid tenderizing; drain, reserving marinade.

Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice.

Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter turn (90 degrees) between slices.)

Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces.

Parboil carrots in boiling stock for about 3 minutes or until just beginning to soften.

Reserve carrots and stock.

Stir-frying: Heat peanut oil in hot wok.

When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness.

Don't overcook meat or it will be tough. Remove to holding plate.

Swirl remaining oil into wok.

Add ginger, garlic and peppercorns; stir-fry 15 seconds.

Add cauliflower and mushrooms; stir-fry 1 minute.

Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil.

Cover wok; reduce heat to medium, and simmer 3 minutes.

Remove lid; turn heat to high. When sauce boils again, add carrots and beef.

Mix together. Splash vinegar down sides of wok.

Push ingredients out of sauce, thicken with thin cornstarch paste.

Sauce should be a light gravy.

Add seasame oil. Toss in green onion.

Serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 33333% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 1057mg 44%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 10%
Sugars g
Protein 33g
Vitamin A 103% Vitamin C 42%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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