Need something quick and easy for dinner tonight? Don’t panic! This Beef and Cauliflower Stir Fry recipe is extraordinarily good, healthy, and super easy. In under 30 minutes, you can have a delicious skillet of beef and cauliflower stir fry for your family to enjoy.
I love all kinds of veggies in a good stir fry and this one is packed full! To save time on a busy evening, I use a stir fry medley that contains broccoli, carrots, and snow peas, then just add in my cauliflower.
Fresh is always best, but you could also use frozen cauliflower or vegetable medley, just make sure to thaw it first. Just remember that your stir fry will not come out as crispy.
This stir fry is awesome with chicken or pork as well. This stir fry whips up quicker than takeout and will be a go-to quick and easy dinner meal in your house.
Ingredients in Beef and Cauliflower Stir Fry
Beef: Sirloin, ribeye, tri-tip, tenderloin, or flank, thinly slice against the grain.
Vegetables: 12 ounces pre-packaged vegetable medley. The one I use contains broccoli, carrots, and snow peas. Together with 6 ounces cauliflower florets.
Minced ginger and garlic: You can use powdered, but this stir fry will be much more flavorful with fresh.
Stir fry sauce: Soy sauce, hoisin sauce, red pepper flakes, rice vinegar, and sesame oil.
Chinese noodles: You can use any kind of noodles you prefer. I like plain Chinese noodles – think ramen noodles without that packaged seasoning mix.
Oil for frying: You will want to use an oil that has a high smoke point such as avocado oil.
Garnishes: Sesame seeds and green onion.
How to make Beef and Cauliflower Stir Fry
1. You will want to thinly slice your steak and prep your vegetables first. Stir fry goes very quickly so you will want everything waiting for when you need it.
2. Make your sauce. Just whisk all of the ingredients up in a small bowl and set aside.
3. While you are prepping your vegetables and making your sauce, go ahead and cook the noodles according to package directions and drain.
4. Cook the beef in batches and set aside. Cooking in batches will allow the meat to cook more even and brown up nicely.
5. Add vegetables to the skillet and cook for a few minutes. Add garlic and ginger and cook a few minutes longer.
6. Add reserved noodles and sauce. Toss well to coat.
7. Serve garnished with green onions and sesame seeds.
Can I freeze Beef and Cauliflower Stir Fry?
You can absolutely freeze this stir fry! Just make sure it is completely cooled down first. Store it in an air tight container or zip-lock bag for 2-3 weeks. After that, it will start to loose some of its flavor.
Tip: Before reheating, take it out of the freezer for an hour or two. This way it won’t be mushy. You can reheat it in a microwave, but the stir fry will be crispier if you use a skillet.
Is Beef and Cauliflower Stir Fry healthy?
Yes indeedy it is!! All of those tender-crisp veggies retain so much more of the nutrients than if they were boiled. It is also low in fat since such a small amount of oil is used. Click here to learn more about how wonderful cauliflower is.
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Beef and Cauliflower Stir Fry with Broccoli
Equipment
- Wok or Large Skillet
Ingredients
Stir Fry
- 1 lb. beef sirloin, top round, chuck steak, or flank steak thinly sliced
- 12 oz. vegetable medley broccoli florets, carrots, and snow peas
- 6 oz. cauliflower florets
- 4 cloves garlic minced
- 1 inch nob of fresh ginger minced or grated
- 2 tbsp avocado oil
- 8 oz. Chinese noodles cooked per package directions
- Green onion and sesame seeds for garnish
Stir Fry Sauce
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp red pepper flakes
Instructions
- In a small bowl, whisk together all of the ingredients for the sauce and set aside.3 tbsp soy sauce, 3 tbsp hoisin sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1 tsp red pepper flakes
- Heat a large skillet over medium-high heat and add 1 tbsp. oil. Working in batches, sear the steak until cooked through, adding more oil if necessary. Remove from pan and set aside.
- Return skillet to medium high heat and add vegetable medley and cauliflower. Cook 2-3 minutes, stirring frequently. Add garlic and ginger and cook for an additional 2-3 minutes.
- Add cooked noodles and sauce, tossing to distribute sauce, vegetables, and meat evenly.
- Serve garnished with green onions and sesame seeds.
Notes
Nutrition
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