SIMPLE CAULIFLOWER STIR-FRY
Make and share this Simple Cauliflower Stir-fry recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring a large pot of water to boil.
- Cut off and discard cauliflower leaves and cut out the core; cut the cauliflower into florets.
- Add 1 tablespoon of salt to boiling water; bring back to a boil and add the cauliflower; stir gently as water comes back to a boil, boil for about 1 minute, or till cauliflower is tender but still firm; drain and set aside.
- heat a large wok over high heat; add the oil and swirl to coat; add the garlic and stir-fry until it starts to turn golden, 15-20 seconds; add the cauliflower and stir-fry for 30 seconds to 1 minute; press it against the side of the wok to sear it but don't mash it.
- Add 1/2 teaspoon of salt, stir-fry briefly and serve.
Nutrition Facts : Calories 97.7, Fat 6.9, SaturatedFat 1.2, Sodium 43.4, Carbohydrate 8.1, Fiber 3.6, Sugar 3.5, Protein 2.9
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
SNOW PEAS & BEEF STIR-FRY
Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 863mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
STIR-FRY BEEF WITH CAULIFLOWER AND PEAS
Make and share this Stir-Fry Beef With Cauliflower and Peas recipe from Food.com.
Provided by Hey Jude
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 275.6, Fat 18.5, SaturatedFat 4.3, Cholesterol 23.7, Sodium 883.5, Carbohydrate 9.3, Fiber 2.5, Sugar 3.6, Protein 15.3
CAULIFLOWER RICE STIR-FRY
This healthy alternative to fried rice is made with frozen cauliflower rice. Cracking an egg into it while it cooks increases protein and we like it. You can also add shrimp, pork or chicken. This recipe looks like a lot but our family of 3 can finish it.
Provided by Jenny Franken Duffy
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 20m
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 13 g, Cholesterol 124 mg, Fat 12.4 g, Fiber 5.5 g, Protein 10.9 g, SaturatedFat 2.3 g, Sodium 1302.8 mg, Sugar 0.6 g
BEEF, BROCCOLI, AND SNOW PEA STIR FRY
This quick and flavorful stir fry is perfect for a weeknight meal! Thinly sliced beef, broccoli florets, and snow peas are cooked in delicious Asian flavors and aromatics.
Provided by Joanne Ozug
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Thinly slice the sirloin steak (and if you are having trouble slicing it thinly, pop it into the freezer for 15 minutes, then slice). Toss the beef with the cornstarch, soy sauce, ginger, and sesame oil, and let it sit while you prep the veggies.
- Cut the broccoli head into evenly sized florets.
- Wash the broccoli and snow peas, and make sure you dry them very thoroughly either in a salad spinner or with a towel. If there's excess water, you will end up steaming your stir fry and it will likely be mushy.
- Heat up a wok or skillet over medium high heat, and test it for heat by adding a few drops of water. If they sizzle and burn up immediately, the pan is hot enough.
- Add the marinated beef. Toss frequently for a couple minutes until the beef slices are cooked, then remove the beef to a big bowl.
- Add the vegetable oil to the pan, and toss in the garlic and red pepper flakes. Immediately add the broccoli and cook, stirring frequently, for 2-3 minutes until the broccoli is bright green, and still crisp, but slightly tender. Remove the broccoli to the same bowl that contains the beef.
- Add the snow peas to the pan and cook for 1-2 minutes, until slightly tender but mostly crisp, then add in the reserved cooked beef and broccoli and stir it all together for 1 minute. The stir fry is now ready! Enjoy with rice or noodles if desired.
Nutrition Facts : Calories 519 kcal, Carbohydrate 34 g, Protein 35 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 603 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
VEGETABLE BEEF STIR-FRY
"My husband, Jerry, has been making this stir-fry for many years," explains Mary Loeffler of Imperial, Pennsylvania. "It was an old Chinese recipe, but folks who don't normally like Chinese food always give this yummy main dish rave reviews."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 240 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 673mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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