Who loves Chinese Food?! Well this my friends is an absolute favourite of mine and my husbands. If my husband had his way we would be eating it every chance we could get! The problem is that Rice is not a fan of my husbands due to his Diabetes. So I am always looking for new ways to make our favourite meal healthier than the usual. I know many say rice is healthy, but sometimes too much of a good thing isn’t good either am I right? And my husband would NOT only eat the right size portion, he keeps eating until it’s gone. I incorporated these two dishes as one of our favourites and trust me it’s so good, I mean really, really good.
If you don’t like the expense of Chinese and just wanted something like this for a Saturday Night. This is a great alternative. There are no extra preservatives or additives. I also find that I don’t have that heavy, bloated feeling like I do when I eat rice, so it’s a win-win in my books.
First I’m posting the Ginger Beef, Mostly because it takes the most time, and you’ll want to get it started before you do the Rice ( cauliflower) I use my Actifry which is probably the best way to eat healthily but still have that deep-fried kind of feel. I like that you only use 1 Tablespoon of Oil and not dumping it in a basket of oil. Still, has that crunch.
The Ingredients are as follows:
ACTIFRY GINGER BEEF
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serve: 3 people
- 1 lb. Beef Steak or Roast. Use inexpensive Cuts. Flank, Sirloin, Inside or Outside Round. Or you can use precut stir-fry beef ( found it saved a lot of time)
- 3/4 cup cornstarch (Reduced Amount Works)
- 1/2 cup water (Reduced Amount Works)
- 2 eggs (1 Egg Works)
- 1 large carrot, julienned. (Can also add small strips of Green Pepper for colour and flavour)
- 3 green onions, chopped (Small with green stems) OR 1/4 cup diced cooking onions
- 1/4 cup fresh ginger, minced
- 5 garlic cloves, minced
- 1 tablespoon cooking oil
- 1 tablespoon sesame oil
- 4 tablespoons rice vinegar OR regular vinegar OR vinegar and wine
- 3 tablespoons soy sauce
- 1/2 cup sugar (I mixed white and cane sugar)
- 3 teaspoons crushed red pepper flakes, to taste (depends if you like mild, medium or hot!)
1. Trim excess fat from the beef and Cross Cut into narrow strips up to 2 ½ inches long. (Cross-Cutting the Grain yields more tender meat) Note: Chilled or Partially Frozen Beef is easier to slice 2. Place cornstarch in a medium-size bowl 3. Add water gradually while whisking 4. Beat eggs into cornstarch mixture 5. Toss in beef and stir to coat 6. Pour 1 Tbsp cooking oil into Actifry 7. Pick Beef out of egg mixture, put into Actfry and cook for approximately 20 minutes or until crispy. (If you dump the whole mixture in, you might get strips of cornbread floating around but you might also get a thicker coating on the Beef. – Still working on this one) At first, the beef tends to go around in a big glob but eventually starts breaking up into individual pieces. You may need to separate some of the strips of beef with a soft utensil. (chopsticks if you are talented) 8. Remove Beef and Set Aside 9. In Actifry combine 1 tablespoon Sesame Oil, Carrots, Onion, Ginger, and Garlic. Cook Briefly depending on how you like your Carrots. (5 minutes?) 10. Add the last 4 ingredients to the vegetable mixture. (To Thicken Sauce you can add a small amount of Corn Starch / Water mixture) 11. Bring Sauce to in Actifry to a boil, then add Beef 12. Heat until the Beef is completely coated in the sauce and the sauce has thickened
The Second to this dish is the Cauliflower Rice, this dish is actually quite simple. I love this rice mostly because it’s very little calories and hardly any Carbs! So I don’t have to feel guilty for indulging in a favourite dish of mine.
- 1 head cauliflower, chopped into florets
- 1 small yellow onion, finely chopped
- ½ cup frozen peas
- ½ cup carrots, cubed
- 2 eggs, beaten
- 1 Tbsp sesame oil
- ¼ cup low sodium soy sauce
- 1 Tbsp light brown sugar
- ⅛ tsp. ground ginger
- Pinch red pepper flakes
- 2 Tbsp green onions, chopped
- Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
- Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
- Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
- Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower, is soft and tender.
- Top with green onions, serve and enjoy!