Malaysian Spicy Beef with Roasted Cauliflower MashRecipe posted in: Lunch/Dinner
Beef and potatoes just got an upgrade! A homestyle classic is transformed into a Malaysian masterpiece in this hearty, low-carb dinner. Enjoy spiced morsels of tender beef served with a side of fragrant mashed roasted cauliflower. Undertones of coconut, lemongrass and turmeric peak through and make this meal shine. With fall just around the corner, this is one crowd-pleasing dish that is sure to warm you up.
We start off this dinner by making the star of the show: the spicy beef! In a food processor, blend together onion, lemongrass, ginger, garlic, cashew butter, spices, lime zest and lime juice. For our spices, we use a tasty combination of cumin, coriander and chili powder. However, feel free to use any other herbs and spices that you enjoy! Once you blend it all together, a thick, flavorful paste will be formed and later added to the meat.
In a heavy bottom skillet, melt coconut oil over medium-high heat. Add the beef and cook for about four minutes, stirring often until browned. Add the reserved paste and cook for three minutes, stirring often. Pour in coconut milk and bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer 30 to 40 minutes, until the beef is very tender and most of the liquid has evaporated.
While your beef is simmering, it’s time to cook up your cauliflower mash. Preheat the oven to 425 degrees and toss cauliflower florets with coconut oil, salt and pepper on a rimmed baking sheet. Bake for 15 to 20 minutes. Once the cauliflower is golden brown, transfer it to a large saucepan over medium heat. Mash it up with a potato masher, then add cardamom, turmeric and coconut cream. Mix well and cook for about three more minutes.
Once you’re ready to enjoy this spicy Malaysian feast, plate your beef and garnish it with chopped scallions and cilantro. Serve with lemon or lime wedges and a side of the roasted cauliflower mash. It’s a protein-packed dinner that’s smart, spicy and satisfying! Still hungry? Enjoy an extra side of seasoned cauliflower rice or a large side salad filled with non-starchy Vegetables and Free Foods.
One serving of this Malaysian Spicy Beef with Roasted Cauliflower Mash contains 568 calories. You can log it as two Healthy Fats, two Proteins and one Vegetable serving in your South Beach Diet Tracker App. If you’re trying to lose weight, keeping track of your daily food intake can help you reach your goals. According to Science Daily, research shows that dieters who keep a food journal can lose twice as much weight as those who don’t write down what they eat. Our FREE Tracker App makes it easy and can keep you organized! Click here to learn more. >
We love to cook up low-carb versions of all your favorite beef dinners! Get inspired by some of our top recipes below:
- Beef and Broccoli Stir Fry >
- Low-Carb Beef Stroganoff >
- Cauliflower “Rice” and Ground Beef Stuffed Peppers >
- Hearty Zucchini Lasagna >
- Steak and Egg Breakfast Bowl with Kimchi and Avocado Butter Sauce >
- Beef and Pork Mozzarella Stuffed Meatloaf >
- Southern Style Mini Burger Bites >
- Philly Cheesesteak Boats >
- Stuffed Bell Pepper Tacos >
Get healthy and lose weight with a convenient meal delivery service! The South Beach Diet brings delicious meals, snacks and shakes directly to your door. Learn more about our meal plans or shop our menu a la carte! >
For even more recipes like this one, check out the book The New Keto-Friendly South Beach Diet written by the creator of the South Beach Diet, Arthur Agatston, M.D.
Phase: Weight Loss Phase, Weight Maintenance Phase
- 2 Healthy Fat
- 2 Protein
- 1 Vegetables
- 1 medium red onion, chopped
- 1 (1-inch) piece fresh ginger, grated
- 1 small lemongrass stalk, tough outer leaves discarded and center roughly chopped
- 3 garlic cloves
- 2 Tbsp. cashew butter
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- ½ tsp. chili powder
- 1 lime, juiced and zested
- 2 Tbsp. coconut oil
- 1 lb. beef stew meat, cut into strips
- ½ cup coconut milk
- 1 small head cauliflower, cut into florets
- 2 Tbsp. coconut oil, melted
- ¼ teaspoon ground cardamom
- 1 teaspoon turmeric
- ¼ cup coconut cream
- Scallions, chopped
- Cilantro, chopped
- Lime wedges
- In a food processor, blend the onion, lemongrass, ginger, garlic, cashew butter, coriander, cumin, chili powder, lime zest, and lime juice to form a thick paste.
- Heat the coconut oil in a heavy bottom skillet over a medium-high heat. Add the beef and cook 3-4 minutes, stirring often until browned.
- Add reserved paste and cook 2-3 minutes, stirring often.
- Add the coconut milk and bring to a boil, then reduce heat to medium-low. Cover and simmer 30-40 minutes, until the beef is very tender and most of the liquid has evaporated.
- Cauliflower Mash
- Preheat oven to 425°F.
- Toss cauliflower florets with coconut oil and salt and pepper to taste on a rimmed baking sheet. Bake 15-20 minutes, until cauliflower is golden brown.
- Transfer the roasted cauliflower to a large saucepan over medium heat. Mash with a potato masher.
- Add cardamom, turmeric and coconut cream to the mashed cauliflower. Stir to combine. Cook 2-3 minutes, until heated through.
- To Serve
- Garnish the beef with chopped scallions and cilantro. Serve with lemon or lime wedges and a side of cauliflower mash.