Cauliflower Stir-fry with Beef

This Cauliflower stir-fry with beef is a delicious, quick, easy Chinese recipe that’s also a healthy one-pan meal you can make any weeknight!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 299kcal

Author: Bill

Ingredients

For the beef and marinade:

12 ounces flank steak sliced 1/4-inch or 5mm thick
¼ teaspoon baking soda
2 tablespoons water
1 teaspoon cornstarch
2 teaspoons vegetable oil
2 teaspoons oyster sauce

For the sauce:

¾ cup low sodium chicken stock (warmed)
1½ teaspoons granulated sugar (or brown sugar)
1½ tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce (or double black dark soy sauce)
½ teaspoon sesame oil
⅛ teaspoon white pepper

For the rest of the dish:

12 ounces cauliflower florets (preferably Chinese/fioretto cauliflower, about 4-5 cups)
3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided)
2 cloves garlic (minced)
¼ teaspoon ginger (grated/minced, optional)
1 tablespoon Shaoxing wine
2 tablespoons cornstarch (mixed with 2 tablespoons/30 ml water)

US Customary - Metric

Instructions

Velvet the beef in a medium bowl by combining the sliced beef with the baking soda and water. Massage the beef with your hands until all the liquid is absorbed. Mix in the remaining marinade ingredients: the cornstarch, oil, and oyster sauce. Marinate at least 30 minutes.
Make the sauce mixture by mixing together the chicken stock, sugar, light soy sauce, oyster sauce, dark soy sauce, sauce, sesame oil, and white pepper. Bring a large pot of water to a boil, and blanch your cauliflower for 30 to 60 seconds. Drain and set aside.
Heat your wok over high heat until it starts to smoke. Add 2 tablespoons of oil and spread the beef in one layer. Sear the beef on one side for 1 minute, then flip. Continue to sear until browned and about 80% done. Turn off the heat, remove the beef from the wok, and set aside.
Set the wok over medium heat, and add another tablespoon of oil along with the garlic and ginger (if using). Stir for 5 seconds, then pour the Shaoxing wine around the perimeter of the wok. Add the cauliflower and the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it.
Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it’s well combined, and drizzle half the mixture into sauce while stirring constantly. Simmer and thicken for 20 seconds.
Toss in the seared beef along with any juices. Mix everything together over medium heat until the sauce is simmering and coats the meat and vegetables. If the sauce seems thin, turn up the heat to reduce it further and add more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

Nutrition