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Spicy Korean Beef, Cauliflower and Sweet Potatoes

We sometimes get in a rut in our spicing of vegetables like cauliflower and sweet potatoes, but these spices will make you hungry for more. That is a good thing. Don't forget to watch the video so that your own cooking will go so much faster. And as always, remember our mantra, "Half the plate, feel great!"
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Prep Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Red Meat
Ingredients Method

Ingredients
  

  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 1/2 tbsp chili paste Thai food, asian section of store
  • 1/2 tsp ground ginger or double that fresh
  • 2 tsp sesame oil
  • 1/2 tsp crushed red pepper even less for the sensative
  • 1 1/2 tsp garlic powder or double that fresh cloves, crushed
  • 1 lb(s) beef top round or tenderloin, partially frozen
  • 1 cauliflower whole head
  • 1 lb(s) sweet potato(es) 1 lb. = roughly 1 large potato
  • 2 tsp cumin
  • 1 1/2 tbsp sesame oil
  • 3 green onion diced fine

Method
 

  1. Prep Work: Break apart cauliflower florets. Cut potatoes and partially frozen meat.
  2. Combine all marinade ingredients (first 7) in large ziplock bag. Zip bag and "massage" ingredients to mix.
  3. Cut meat across grain and less than 1/4" thick, and 1/2" wide strips. Add to marinade bag and refrigerate 1- 24 hours, or as much time as you can while preparing vegetables.
  4. Take cauliflower florets apart, place in larger skillet with 1/2" water. Bring to boil then reduce heat to simmer for 7 minutes with lid on.
  5. While cauliflower is steaming, scrub skin of potato(es) and cut off blemishes. Slice 1/4" thin. Mix cumin and half as much garlic powder together in small bowl. Set aside.
  6. Remove cauliflower to flat serving dish, empty skillet of any water and heat 1 Tbsp. olive oil. Spread oil around pan with spatula and place potato disks in pan. (Slices will be layered.) Cook for 10 minutes, rotating potato pieces every few minutes. When softened, move to serving dish. Sprinkle vegetables with peanut oil, cumin mixture and green onion. Salt and pepper to taste.
  7. Cook meat in oiled skillet on medium heat for approx. 3 min. on each side, or just until pink starts to disappear. (Don't forget it will cook more when removed from heat.) Place meat next to vegetables on serving platter. Cover with foil to keep warm until eating time.