Our beef and cauliflower recipe is flavorful, low in carbs, healthy, and very easy to prepare. In about 30 minutes you can make a skillet beef and cauliflower stir-fry that works perfectly for lunch or dinner.
Low Carb Beef and Cauliflower Stir Fry
This recipe is inspired by the classic beef and broccoli stir-fry, but we swap broccoli for cauliflower for a lighter, slightly nuttier flavor. Cauliflower pairs wonderfully with beef and soaks up the savory sauce, making this dish both satisfying and compatible with low-carb, paleo, and keto diets. It’s high in protein, low in carbs, and simple enough for a weeknight meal or meal prep for the week.
How to Cook Skillet Beef and Cauliflower
- For the best flavor, start by browning the garlic, onion, and beef to develop a deep, caramelized taste.
- Brown the beef first so it develops a good sear and texture. Thin slices of sirloin, top round, chuck, or flank steak work well.
- Use fresh cauliflower for the best texture and flavor. Frozen cauliflower can be used if it is fully thawed and dried—excess moisture will make the stir-fry watery.
- Avoid adding frozen vegetables directly to the hot pan without draining them first, as this releases excess water into the dish.
- If you prefer softer cauliflower, add about 1/4 cup of water while cooking; it should evaporate by the time the cauliflower is tender.
Easy Beef & Cauliflower Stir Fry — Recipe
Yield
4 servings
Time
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Summary
This quick stir-fry combines seared beef with tender cauliflower in a light, savory sauce. Read the instructions below for step-by-step guidance. If you like cauliflower softer, add a splash of water while cooking; it will evaporate as the cauliflower softens.
Ingredients
- 1 pound (454 g) beef sirloin, top round, chuck steak, or flank steak, thinly sliced
- 1 pound (454 g) cauliflower florets, cut into bite-sized pieces
- 3 tablespoons vegetable oil, divided
- 1/2 onion, diced
- 3 cloves garlic, minced
- 3 green onions, sliced into 1-inch pieces
- 1 inch (about 2.5 cm) fresh ginger, minced (optional)
For the Sauce
- 1/2 cup (120 ml) water
- 1 tablespoon (15 ml) cornstarch
- 1/4 cup (60 ml) soy sauce
- 2 teaspoons (10 ml) rice vinegar or distilled white vinegar
- 1 teaspoon (5 ml) sesame seed oil
Instructions
- Make the sauce: In a medium bowl, whisk the water and cornstarch until smooth. Add soy sauce, rice vinegar, and sesame oil. Whisk again to combine and set aside.
- Cook the aromatics and cauliflower: Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons of oil, then the diced onion, minced garlic, and ginger. Cook until softened and fragrant. Add the cauliflower and stir-fry until tender, stirring frequently. If you want softer cauliflower, add about 1/4 cup of water while cooking; it should be absorbed and evaporate by the time the florets are tender. Remove the vegetables from the pan and set aside.
- Sear the beef: Add the remaining 1 tablespoon of oil to the pan and increase heat to high. Add the sliced beef and sear until browned and cooked through.
- Combine and finish with sauce: Return the cauliflower and onions to the pan with the beef. Stir in the sliced green onions. Give the sauce one final stir to ensure the cornstarch is fully mixed, then pour the sauce over the beef and cauliflower. Bring to a strong simmer and cook 1–2 minutes until the sauce thickens and coats the ingredients.
- Serve: Serve warm on its own for a low-carb meal, or over rice or noodles if you prefer.
Nutrition (per serving)
Calories: 302 kcal; Carbohydrates: 11 g; Protein: 29 g; Fat: 16 g; Saturated Fat: 10 g; Cholesterol: 67 mg; Sodium: 912 mg; Potassium: 829 mg; Fiber: 3 g; Sugar: 3 g; Vitamin A: 90 IU; Vitamin C: 58 mg; Calcium: 67 mg; Iron: 3 mg.
The nutrition values are approximate and depend on exact ingredients and portion sizes.
Tips and Make-Ahead Advice
This stir-fry freezes well, making it a great make-ahead option. Allow the beef and cauliflower to cool completely before storing. If freezing, scrape and save any remaining sauce in the pan with a silicone spatula — the sauce holds much of the dish’s flavor and reheats well. Thaw and reheat gently on the stove, adding a splash of water or broth if needed to loosen the sauce.
Serving suggestions: Enjoy this dish on its own for a low-carb meal, or serve it with steamed rice, cauliflower rice, or your favorite noodles. Add a sprinkle of toasted sesame seeds or a drizzle of extra sesame oil for a finishing touch.
Video
More Ideas
Cauliflower is versatile — try it roasted, mashed, or used in a low-carb pizza crust recipe. This stir-fry also adapts well to different proteins and vegetables, so feel free to substitute chicken, pork, or a mix of colorful vegetables to suit your taste.