Stir Fry Beef with Cauliflower and Peas
Elevate your weeknight dinner with this flavorful Stir Fry Beef with Cauliflower and Peas—a quick and wholesome dish that brings together tender beef sirloin, vibrant cauliflower florets, and sweet green peas in an umami-packed soy-oyster sauce. Perfectly balanced with hints of garlic, ginger, and sesame oil, this stir-fry is a feast for both your taste buds and eyes. The beef is marinated for ultimate juiciness, while the vegetables retain their crisp texture for added freshness. Ready in just 35 minutes, this one-pan recipe is an easy crowd-pleaser, ideal for serving over steamed rice or noodles. Whether you're craving a cozy dinner or a quick meal with nutritious ingredients, this dish delivers bold flavors and satisfying textures every time.
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Recipe Information
Ingredients
- 400 grams beef sirloin
- 300 grams cauliflower florets
- 150 grams frozen peas
- 3 tablespoons soy sauce
- 1.5 tablespoons oyster sauce
- 1.5 teaspoons cornstarch
- 4 tablespoons water
- 1 teaspoons light brown sugar
- 1 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 stalks green onion, sliced
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Slice the beef sirloin into thin strips, ensuring they are uniform in size for even cooking.
In a small bowl, combine 2 tablespoons of soy sauce, cornstarch, and 2 tablespoons of water. Mix thoroughly, then add the beef strips to the bowl. Toss to coat and set aside to marinate for 15 minutes.
In another small bowl, whisk together the remaining soy sauce, oyster sauce, remaining water, light brown sugar, and sesame oil. Set aside as the stir-fry sauce.
Wash and separate the cauliflower into bite-sized florets. Blanch the florets in boiling water for 2-3 minutes, then drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef strips and stir-fry for 2-3 minutes or until the beef is browned but not fully cooked. Remove the beef from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the same wok. Add minced garlic and ginger, then stir-fry for 20-30 seconds until fragrant.
Increase the heat to high and add the blanched cauliflower. Stir-fry for 3-4 minutes, ensuring the florets are evenly coated with the garlic and ginger mixture.
Add the frozen peas to the wok and continue stir-frying for an additional 2 minutes.
Return the beef to the wok and pour in the prepared stir-fry sauce. Toss gently to combine, ensuring all the ingredients are coated in the sauce.
Season with salt and black pepper to taste. Cook for another 2-3 minutes until the beef is fully cooked and the vegetables are tender-crisp.
Garnish with sliced green onions and serve the stir-fry hot over steamed rice or noodles.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
