Beef, Cauliflower, & Snow Peas
Submitted by LoSki
Quick beef stir-fry with tender flank steak, crisp-tender cauliflower, and bright snow peas in a garlicky soy sauce glaze. Ready in 35 minutes using one skillet or wok.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is weeknight stir-fry at its absolute best: fast, fresh, and full of snap.
Thinly sliced flank steak hits a screaming-hot wok with garlic, then gets joined by cauliflower florets and snow peas that stay crisp-tender with just a few minutes of high heat. A quick cornstarch and soy sauce slurry brings everything together in a glossy, savory glaze.
The whole thing takes about 35 minutes from cutting board to table. Serve it over steamed rice or lo mein noodles and dinner is handled.
Pro Tips
- Slice the flank steak against the grain while it’s partially frozen. You’ll get paper-thin strips that cook in seconds.
- Have all your ingredients prepped and within arm’s reach before you heat the wok. Stir-fry moves fast and there’s no time to chop mid-cook.
- Don’t crowd the pan. If your wok is small, sear the beef in two batches so it browns instead of steaming.
- Add a splash of sesame oil or a pinch of red pepper flakes at the end for extra depth.
Ingredients
Directions
Cut steak into 2-inch strips; mix cornstarch and soy sauce and set aside.
Heat chicken stock and set aside.
Heat oil in heavy skillet or wok until very hot.
Add garlic and cook for 2 to 3 minutes.
Add beef and sauté quickly, keeping it moving, just until it loses color, about 30 seconds.
Add onion, salt and pepper to taste, stirring constantly for another half minute or so.
Add chicken broth, bring quickly to the boil, then add cauliflower pieces, a few at a time.
Cook 3 minutes, then add snow peas, stirring constantly, for another few minutes.
After 7 minutes maximum, cauliflower should be tender and pea pods a bright green.
Add soy sauce mixture, mix thoroughly, and stir until thickened.
Turn into heavy serving dish and serve immediately.
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