Beef with Cauliflower
Combining cauliflower with sweet red bell pepper provides an interesting combination of color, texture, and flavors. Serve this easy stir-fry over cooked basmati or jasmine rice.
INGREDIENTS | SERVES 3 to 4
- ½ pound flank or sirloin steak
- 2 tablespoons white wine vinegar
- ¼ cup chicken broth
- 2 teaspoons granulated sugar
- 2 tablespoons vegetable or peanut oil, divided
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup cauliflower florets
- ¼ teaspoon salt
- 1 red bell pepper, cut into cubes
Cut the flank steak across the grain into thin strips approximately 1½ to 2 inches long. Combine the white wine vinegar, chicken broth, and sugar in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add 1 tablespoon oil. When the oil is hot, add the garlic. Stir-fry the garlic for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink. Remove and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the cauliflower. Stir-fry the cauliflower for 1 minute, sprinkling with the salt. Add the red bell pepper. Stir-fry for another minute, then add the broth mixture. Cover and cook for 1 to 2 minutes, until the cauliflower is tender but still crisp.
Add the beef back into the pan. Stir-fry for another 1 to 2 minutes to mix everything together. Serve hot.