Cauliflower with Beef Sichuan Style Recipe

Name: Cauliflower with Beef Sichuan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound beef, round steak; 5 each mushrooms, black trumpet; 2 each carrots medium; 2 cups cauliflower florets; 3 each scallions, spring or green onions; 1/2 teaspoon ginger minced; 2 cloves garlic peeled and minced; 3 tablespoons peanut oil; 1 cup chicken broth; 1 x sesame oil; 1 each cornstarch mix with water to form a paste

Servings: persons

1/2 pound beef, round steak
5 each mushrooms, black trumpet
2 each carrots medium
2 cups cauliflower florets
3 each scallions, spring or green onions
1/2 teaspoon ginger minced
2 cloves garlic peeled and minced
3 tablespoons peanut oil
1 cup chicken broth
1 x sesame oil
1 each cornstarch mix with water to form a paste

1
Combine soy and sherry for marinade.
2
Marinate steak pieces for 1 hour.
3
Massage meat in marinade to aid tenderizing; drain, reserving marinade.
4
Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice.
5
Wash, peel and roll-cut carrots.
6
Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces.
7
Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften.
8
Reserve carrots and stock.
9
Stir-frying: Heat peanut oil in hot wok.
10
When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness.
11
Don't overcook meat or it will be tough.
12
Remove to holding plate.
13
Swirl remaining oil into wok.
14
Add ginger, garlic and peppercorns; stir-fry 15 seconds.
15
Add cauliflower and mushrooms; stir-fry 1 minute.
16
Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil.
17
Cover wok; reduce heat to medium, and simmer 3 minutes.
18
Remove lid; turn heat to high.
19
When sauce boils again, add carrots and beef.
20
Mix together.
21
Splash vinegar down sides of wok.
22
Push ingredients out of sauce, thicken with thin cornstarch paste.
23
Sauce should be a light gravy.
24
Add seasame oil.
25
Toss in green onion.
26
Serve.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound beef, round steak, 5 each mushrooms, black trumpet, 2 each carrots medium, 2 cups cauliflower florets, and more.

Yes, Cauliflower with Beef Sichuan Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower with Beef Sichuan Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions