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Stir-Fry Beef With Cauliflower and Peas

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“This is a quick, tasty, after-work, one-dish meal.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 lb flank steak, cut in strips 1/8 inch thick, 1 1/2 inches long, and 3/4 inch wide
  • 12 teaspoon salt
  • 1 12 teaspoons cornstarch
  • 4 tablespoons peanut oil
  • 12 head cauliflower, separated into flowerets
  • 12 carrot, sliced thin
  • water
  • 14 cup frozen peas
  • 1 tablespoon sherry wine
  • Sauce
  • 2 tablespoons light soy sauce
  • 14 cup chicken stock
  • 12 teaspoon sugar
  • 1 teaspoon cornstarch

Directions

  1. Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
  2. Mix well with your hands.
  3. Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
  4. Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
  5. Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
  6. Remove and set aside.
  7. Combine sauce ingredients in a bowl.
  8. Heat 1 T. oil to medium-high heat in wok.
  9. Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
  10. Add beef.
  11. Quickly pour in sauce mixture.
  12. Stir-fry 2 minutes.
  13. Serve immediately, over steamed rice.

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