Vietnamese Beef Stir Fried with Cauliflower
Bring bold, savory flavors to your dinner table with Vietnamese Beef Stir-Fried with Cauliflower—a quick, wholesome dish perfect for busy weeknights. Tender strips of marinated beef, infused with a harmonious blend of soy sauce, fish sauce, and oyster sauce, are stir-fried to perfection alongside crisp-tender cauliflower florets. Aromatic garlic, onions, and a hint of black pepper add depth, while optional red chili offers a spicy kick. This vibrant stir-fry is easy to prepare in just 30 minutes and pairs beautifully with steamed jasmine rice, making it a satisfying and well-balanced meal. Whether you're seeking a healthy dinner option or a flavorful introduction to Vietnamese cuisine, this stir-fry delivers a delightful punch of umami in every bite.
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Recipe Information
Ingredients
- 300 grams beef (thinly sliced, such as flank or sirloin)
- 300 grams cauliflower (cut into small florets)
- 3 cloves garlic (minced)
- 1 medium onion (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
- 2 stalks green onions (chopped for garnish)
- 1 piece red chili (optional, sliced for garnish)
- 3 tablespoons water
Instructions
Prepare the beef by slicing it thinly across the grain. Set aside.
In a medium bowl, combine the soy sauce, fish sauce, oyster sauce, sugar, and black pepper. Mix well and toss the sliced beef in the marinade. Let it sit for 10-15 minutes while you prepare the other ingredients.
Wash and cut the cauliflower into small bite-sized florets. Slice the onion thinly and mince the garlic.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer. Sear the beef for 30-40 seconds on each side until just browned but not fully cooked. Remove it from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced onion, stirring for about 30 seconds until fragrant.
Add the cauliflower florets to the pan and stir fry for 2-3 minutes. Pour 3 tablespoons of water into the pan, cover it with a lid, and let the cauliflower steam for another 3-4 minutes until it becomes tender but still crisp.
Remove the lid and return the seared beef to the pan. Stir everything together and cook for another 2-3 minutes, allowing the beef to finish cooking and the flavors to meld.
Taste and adjust seasoning if needed. Optionally, garnish with chopped green onions and sliced red chili.
Serve immediately over steamed jasmine rice and enjoy!
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.0 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2286 mg | 49% | |
*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.
