Vietnamese Beef Stir Fried With Cauliflower Food

KUNG PAO CAULIFLOWER

Steps:

• Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
• Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
• Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
• Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.

VIETNAMESE STIR-FRY

Steps:

• Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
• Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

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.

EASY VIETNAMESE CAULIFLOWER

Steps:

• Wash the cauliflower and then break the cauliflower into small florets. Set aside.
• In a cereal bowl put the fish sauce, water, sugar, ground black pepper, salt and green onions. Stir and set aside.
• Heat a large nonstick frying pan over medium-high heat. When the frying pan is hot, add the vegetable oil and let it warm for about 30 seconds. Add the garlic and stir for another 30 seconds.
• Add the cauliflower florets and flip over often, using a spachula, until many of the cauliflower pieces have brown spots.
• Restir the ingredients in the cereal bowl and add to the cauliflower. Stir until everything is well combined.
• Cover the pan and cook for 4 minutes, stirring about every minute.
• When the cauliflower is tender crisp, remove cover and drizzle with the sesame seed oil. Stir.
• Remove the cauliflower from the heat and garnish with the cilantro. Serve at once.

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.