Cauliflower Stir-fry with Beef
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The Woks of Life · by Bill

Cauliflower Stir-fry with Beef

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 40%
CARBS 14G17% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 22G59% OF CAL
4G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Chinese stir-fry of tender beef and cauliflower in a savory sauce with oyster and soy flavors. It's a fast, balanced weeknight dinner ready in under an hour.

mainchinesestir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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
  • 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))
PREP
15M
SODIUM
746MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.