Cauliflower Beef Stir-Fry
Quick Thai beef cauliflower stir-fry with a savory, slightly sweet sauce, done in 20 minutes for a healthy, delicious dinner with rice.
Equipment
- cutting board and knife
- Small mixing bowl and spoon
- Wok or large skillet
- spatula
Ingredients
- 2 tbsp oil
- 3 cloves garlic, minced
- 150 g beef, sliced thinly against the grain
- 250 g cauliflower, cut into bite-sized, even pieces
- 1.5 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1.5 tsp sugar
- 2 tbsp water
- 2 chilies, sliced thinly, adjust to taste
Instructions
- In a small bowl, mix oyster sauce, light soy sauce, sugar, and water until combined. Set aside.
- Heat oil in a wok over medium-high heat. Add chopped garlic and stir-fry until fragrant.
- Add the sliced beef and cook for 1–2 minutes until just starting to brown.
- Add the cauliflower florets and continue stir-frying for another 2–3 minutes.
- Pour in the sauce mixture and toss well. Add the sliced chilies and stir to coat everything evenly.
- Cook for another 1–2 minutes until the cauliflower is crisp-tender and the sauce thickens slightly. Serve hot with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or the microwave until steaming hot. Add a splash of water if it seems dry.
Calories: 396kcal | Carbohydrates: 17g | Protein: 18g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 977mg | Potassium: 766mg | Fiber: 3g | Sugar: 8g | Vitamin A: 429IU | Vitamin C: 126mg | Calcium: 62mg | Iron: 3mg
