Beef and Cauliflower Stir-Fry
This beef and cauliflower stir-fry delivers tender slices of steak, crisp-tender vegetables, and a glossy savory sauce in every bite. Velveting the beef keeps it juicy, while garlic, ginger, soy sauce, and oyster sauce give the dish classic takeout-style flavor. Serve it with steamed rice for a fast and satisfying dinner.
Servings4 Portions
Prep Time15 Mins
Cook Time20 Mins
Difficulty
Intermediate
Ingredients
4
- flank steak12 oz
- cauliflower florets12 oz
- garlic2 cloves
- fresh ginger0.3 tsp
- low-sodium chicken stock0.8 cup
- neutral oil1 tbsp
- water2 tbsp
- Shaoxing wine1 tbsp
- light soy sauce0.5 tbsp
- oyster sauce4 tsp
- dark soy sauce1 tsp
- cornstarch1 tsp
- granulated sugar0.5 tsp
- baking soda0.3 tsp
- sesame oil0.5 tsp
- white pepper0.1 tsp
Step-by-Step Instructions
01
Place the sliced flank steak in a medium bowl with the baking soda and water. Massage until the liquid is fully absorbed, then mix in the cornstarch, 2 tsp of the oil, and 2 tsp oyster sauce. Let the beef marinate for at least 30 minutes.
02
In a small bowl, whisk together the chicken stock, sugar, light soy sauce, dark soy sauce, sesame oil, white pepper, and the remaining oyster sauce until smooth. Bring a large pot of water to a boil, blanch the cauliflower florets for 30 to 60 seconds, then drain well and set aside.
03
Heat a wok or large skillet over high heat until very hot. Add 2 tbsp of oil, spread the beef into a single layer, and sear without moving for about 1 minute. Flip and cook just until browned and about 80% cooked through, then transfer the beef to a plate.
04
Reduce the heat to medium and add the remaining oil to the wok. Stir in the garlic and ginger for a few seconds until fragrant, then pour the Shaoxing wine around the edge of the wok. Add the blanched cauliflower and pour in the sauce.
05
