Beef and Cauliflower Stir-Fry with Noodles is a quick, delicious, simple dish perfect for a weeknight meal. The combination of soft noodles, crispy cauliflower florets, and tender steak is super delicious. The herbs give the stir-fry an extra kick, while the Hoisin sauce provides a sweet and savory taste at the same time.
Stir-frying with Noodles, Steak, and Cauliflower
This dish has all the flavors in perfect balance. With these noodles, cauliflower, and steak, you bring a piece of Asian cuisine into your home without complicating it.
A perfect way to put a healthy meal on the table that everyone will enjoy!
Stir-Fry Top Tips
- Ensure good mise-en-place, i.e., cut everything in advance and prepare it in containers. Stir-frying means acting quickly, and you don't have time to cut anything else.
- Use small portions and little fluid. The intention is to keep the wok as hot as possible to get a good result, but this is no longer possible if portions are too large or there is a lot of moisture. Your wok should crackle when frying. If it starts to hiss, there is either too much in the wok or too wet.
- Initially, add a tablespoon of oil. Usually, it is enough to stir-fry your entire dish. You can add something extra if necessary. Furthermore, use an oil that can withstand high heat: sunflower oil, grapeseed oil, and soy oil are very suitable. You can also use peanut oil, but that is a peanut-based oil, which people with a peanut allergy can react strongly to. Olive oil is not a good oil for stir-frying.
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📖 Recipe
RECIPE CARD
Ingredients
- 1 pound bahmie, or other thick noodles
- 1 tablespoon sunflower oil
- ⅔ pound steak , removed from the refrigerator 15 minutes before cooking
- salt and pepper, to taste
- 1 clove garlic, squeezed
- 1 inch fresh ginger, grated
- 1 pound cauliflower, cut into fine florets
- ½ pound peas
- 3 tablespoons hoisin sauce
- 2 tablespoons sesame oil
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Bring a pan of water to the boil and cook the noodles according to the instructions. Drain and rinse well with cold water.1 pound bahmie
- Meanwhile, heat the oil in a wok until it is hot.1 tablespoon sunflower oil
- Pat the steak dry, season with salt and pepper, and fry it in the wok over high heat for 6 minutes, turning after 3 minutes.⅔ pound steak, salt and pepper
- Remove the steaks from the pan, wrap them in aluminum foil, and place them on a plate. Let the meat rest.
- Meanwhile, put the cauliflower, garlic, and ginger in a pan and stir-fry everything for 3 minutes.1 clove garlic, 1 inch fresh ginger, 1 pound cauliflower
- Add the peas and stir-fry for another minute.½ pound peas
- Add the hoisin sauce and stir-fry for another 2 minutes.3 tablespoons hoisin sauce
- Mix the noodles with the vegetables and turn off the heat.
- Taste and season with salt and pepper.
- Sprinkle the noodles with the sesame oil and divide among 4 plates.
- Cut the steak into thin strips and divide them over the noodles.2 tablespoons sesame oil
Notes
- If you are going to stir-fry, cut all the ingredients before you start cooking and prepare everything in containers.
- Make sure the oil in the wok is hot before you start frying.
- Do not overcrowd the wok, and pat the vegetables and meat dry before adding them.
- Refrigerator: Store the noodles with cauliflower and steak covered with plastic foil in the fridge for up to 2 days.
- Reheat: Add two tablespoons of water and stir-fry the noodles in a frying pan or wok until hot.
Nutrition
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