Serving
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Beef with Cauliflower
Thailand

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
30 min  
Part
Quick to make and surprisingly delicious, this dish will satisfy both beef and vegetable enthusiasts. Cauliflower was developed in 15th century Europe but is now grown worldwide. In Asia it is most associated with India but it's not unknown in Southeast Asia and China. This dish definitely wants the Chili Vinegar Sauce to finish the flavor so don't omit it.



1
8
8
2
1
2
1
1/3
------
#
oz
cl
T
T
T
T
c
---
Cauliflower
Beef lean
Garlic
Oil
Oyster Sauce
Yellow Bean (1)
Fish Sauce
Stock
-- Serve with --
Jasmine rice,
Chili Vinegar (2)
Prep
  1. Break CAULIFLOWER into bite-size florets.
  2. Cut BEEF into small medallions from 1/8 to 1/4 inch thick depending on how tender the beef is.
  3. Chop GARLIC small.
Run
  1. In a wok or large sauté pan heat OIL and fry Garlic gently until it is just turning golden. Stir in Beef and fry stirring over high heat until beef has completely lost its raw color.
  2. Stir in Oyster Sauce, Yellow Bean Sauce and Fish Sauce until well blended with beef.
  3. Stir in Cauliflower until well blended, then stir in Stock. Simmer covered until cauliflower is just tender, about 10 to 12 minutes.
  4. Serve with steamed Jasmine rice and with Chili Vinegar Sauce..
NOTES:
  1. Yellow Bean Sauce:   This is a standard sauce available in markets serving a Southeast Asian community. For details see our Yellow Bean Sauce page.
  2. Chili Vinegar Sauce:   Perhaps the most important of Thai table condiments, and easy to make. Recipe is here: Chili Vinegar Sauce.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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