I absolutely love Asian cuisine. Chinese, Thai, Indian, Indonesian, Japanese, Korean… I love them all. All have their own typical tastes, a great variety but also similarities. I love the simplicity of stir-fry’s, but also the complexity of stews.
In a busy household, with school, work, sports, hobbies and social activities, having dinner ready in a minimum of time is often crucial. And home-cooked meals can be a challenge. We do eat take-out once in a while or go to a fast food-restaurant, but we try to keep that to an absolute minimum.
Stews are for the weekends, but even that gets harder to fit in those schedules. Which reminds me that I really have to use my slow cooker more often. Pop everything in one bowl, set the timer and let the slow cooker prepare your dinner. But I’m still not that acquainted with that thing. Here in Europe, we’re so not used to a slow cooker. And I’m kind of anxious to have electrical equipment, that heats up, switched on when I leave the house. Future projects…
Anyway, stir-fry’s often are my savior. Most time-consuming is the preparation, especially if you cut all vegetables by hand. But you can easily cut back on that by either using a food processor, or like I quite often do, buy pre-cut vegetables and meat. Then it’s really just a matter of throwing everything together, cook/fry and serve.
We recently tried this Korean Beef. It’s fast, it’s easy and out of this world delicious. It was an instant winner with the rest of the family. I served it with Curried Cauli-Rice, which takes a bit more effort. I added this recipe for you as well, but you can of course serve this over plain white rice, noodles/zoodles or anything you like.
- 500 g minced beef
- 1 onion finely chopped
- 1 tsp grated ginger
- 1 tsp crushed garlic
- 60 ml soy sauce
- 2 tsp sesame oil
- 2 tbsp xylitol*
- 1/2 tsp red pepper flakes
Cook the beef until browned.
Add chopped onion, ginger and garlic, stir and cook an additional minute.
Mix soy sauce, xylitol, sesame oil and red pepper flakes.
Add sauce to the beef, put the lid on the pan and let cook (on low heat) for 10 minutes.
*I used Xylitol, but you can use (brown) sugar or your preferred sweetener.
Tip: if the sauce is too thin, you can use a bit of thickener. As low-carb option, I used 1/4 tsp. carob gum (locust bean gum) for this recipe.
- 1/2 head cauliflower (ca. 600g)
- 200 g white cabbage
- 1 red bell pepper
- 1 tsp curry powder
- 1 tsp paprika
- 1/2 tsp salt
- 2 tbsp soy sauce
- 1 tbsp olive oil
Blitz the cauliflower in a food processor or grate with a veggie or cheese grater. If using a food processor, blitz just a few florets at a time. The more you put in your food processor, the longer it will take to blitz them down, which can result in too fine or even mushy 'rice'.
Steam the cauli-rice until it's almost done. I microwaved it at 600W for 10 minutes.
While the cauliflower is steaming, cut the cabbage and bell pepper into thin strips.
Heat up the olive oil and stir-fry the cabbage and bell pepper together with the spices until they have softened, ca. 10 minutes
Add steamed cauli-rice to the cabbage mixture.
Stir together and add the soy sauce.