Beef Choufleur is a fusion of east and west. It is the combination of browned beef served with a delicious savoury sauce of soy sauce, garlic and broth. Serve this on a bed of hot fluffy rice for a dish that is filling, tasty, aromatic and memorable. This dish is full of body with the cauliflower florets, bell peppers and green onions. I normally use basmati rice for this dish as it is a superb carrier of flavours. Also basmati is ideal to help mop up the sauce. As a main dish, I normally only need something light for dessert such as Apple Compote or Yoghurt Panna Cotta with Apricots.
Beef Choufleur
This is a lovely dishh that gets the taste buds jumping. A meat and rice dish with a difference.
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Servings: 2 people
Calories: 356kcal
Ingredients
- 6 oz beef round steak 1/3-inch thick
- 2 tsp butter
- 1 1/4 cups cauliflower florets
- 1/2 small green bell pepper seeded and chopped
- 4 tsp soy sauce
- 1/2 clove garlic minced
- 2 tsp cornstarch
- 1/8 tsp sugar
- 1/2 cup beef broth
- 1/3 cup scallions sliced
- 1 cup rice cooked
Instructions
- Cut meat into ½-inch squares. Brown meat in butter about 5 minutes.
- Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat vegetables with soy sauce. Cover pan and simmer until vegetables are barely tender, about 10 minutes.
- Blend cornstarch, sugar and broth.
- Add to meat mixture with scallions. Cook, stirring constantly, until thoroughly heated and sauce is thickened.
- Serve on a bed of fluffy hot rice.
Notes
This dish is a fusion of east and west; it combines butter-browned beef with a savoury sauce of soy sauce, garlic and broth.
Nutrition
Calories: 356kcal | Carbohydrates: 50g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 1211mg | Potassium: 1028mg | Fiber: 5g | Sugar: 5g