Beef and Cauliflower
Juicy beef and crisp cauliflower tossed in a savory soy-ginger sauce for a fast, flavorful, and satisfying dish.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 lb. Beef Sirloin, top round, chuck steak, or flank steak, thinly sliced
- 4 cups Cauliflower florets, cut into bite-sized pieces
- 1½ tbsp. Oil, divided
- 1 Shallot, diced
- 3 Garlic cloves, minced
- 3 Green Onions, sliced into 1-inch pieces
- 1 inch knob of fresh ginger, minced
- ½ cup Water
- ¼ cup Soy Sauce
- 2 tsp. Vinegar (white or distilled)
- 1 tsp. Sesame Oil
Preparation
Step 1
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add sliced beef and cook 2–3 minutes until browned. Remove and set aside.
Step 2
Add remaining ½ tbsp oil to the skillet. Add shallot and sauté 1–2 minutes until softened.
Step 3
Add garlic, ginger, and green onions. Cook 30–60 seconds until fragrant.
Step 4
Add cauliflower florets and stir-fry 3–4 minutes until slightly tender.
Step 5
Pour in water, soy sauce, vinegar, and sesame oil. Stir well and bring to a simmer.
Step 6
Return beef to the skillet. Toss to combine and cook 3–4 minutes until cauliflower is tender and sauce slightly reduces.
Step 7
Remove from heat and serve warm.
