This colorful dish combines crispy beef with tender cauliflower for a tasty meal. Each bite is packed with flavor and keeps you full!
I love how easy it is to whip up this bowl! Just bake the cauliflower, fry the beef and you’ll have a delicious meal in no time. Perfect for lunch or dinner!
Key Ingredients & Substitutions
Cauliflower: This is the star of the dish, providing a healthy base. If you want a change, broccoli works wonderfully too! It’s just as nutritious and offers a different flavor.
Flank Steak or Sirloin: Both cuts are great for this recipe. If you prefer a leaner option, you could use chicken breast or even tofu for a vegetarian twist!
Cornstarch: This is essential for making the beef crispy. If you don’t have cornstarch, you can use arrowroot powder or even all-purpose flour, but the texture may differ slightly.
Fresh Chiles: Adjust the heat to your liking. If you can’t find fresh chiles, red pepper flakes or a dash of hot sauce can do the trick. Just be careful not to overdo it!
Honey or Maple Syrup: These add a touch of sweetness. For a sugar-free option, consider using agave syrup or omit it entirely if you prefer less sweetness.
How Do I Get My Beef Extra Crispy?
For perfectly crispy beef, the key lies in the cornstarch and how you cook it. Here’s what to remember:
- Coat the beef lightly but evenly with cornstarch. This will help to create that crunchy exterior.
- Cook in batches! This prevents overcrowding in the pan, which can steam the meat and make it soggy.
- Use hot oil. Make sure your oil is hot enough before adding the beef so it starts crisping right away.
- Don’t rush it. Let each side brown for a full 2-3 minutes without flipping too soon.
Follow these steps, and your beef will come out deliciously crispy every time!
How to Make Crispy Chile Beef and Cauliflower Protein Bowls
Ingredients You’ll Need:
For the Main Dish:
- 1 medium head cauliflower, cut into small florets
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1-2 fresh red chiles, finely chopped (adjust to desired heat)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 2 green onions, sliced for garnish
- Sesame seeds, for garnish
- Cooked rice or quinoa, to serve (optional)
Time Needed:
This delicious recipe will take approximately 40 minutes total: about 10 minutes for prep and 30 minutes for cooking and roasting. This makes it a great option for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Cauliflower:
Start by preheating your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with 1 tablespoon of olive oil, and season with salt and pepper to taste. Spread the florets onto a baking sheet in a single layer. Roast them for about 20-25 minutes, turning them halfway through for even browning, until they are golden and crispy around the edges. Once done, remove from the oven and set aside.
2. Prepare the Beef:
While your cauliflower is roasting, take the sliced beef and place it in a bowl with the cornstarch. Toss it gently to coat the beef evenly with cornstarch. This will help make the beef crispy when cooked.
3. Cook the Beef:
In a large skillet or wok, heat the vegetable oil over medium-high heat. When hot, add the beef in batches, making sure not to overcrowd the pan. Cook each batch for about 2-3 minutes per side, or until the beef is browned and crispy. Once cooked, remove the beef from the pan and set it aside.
4. Sauté Aromatics:
In the same skillet, add the remaining 1 tablespoon of olive oil. After the oil is hot, add in the minced garlic, ginger, and chopped chiles. Sauté for about 30 seconds until fragrant, stirring to avoid burning.
5. Create the Sauce:
Add the soy sauce, rice vinegar, honey (or maple syrup), and sesame oil to the pan. Stir everything well and let it simmer for 1-2 minutes to meld the flavors together nicely.
6. Combine Everything Together:
Now, return the crispy beef and roasted cauliflower to the skillet. Toss everything together until the beef and cauliflower are well coated in the sauce. Heat everything through for an additional 1-2 minutes.
7. Serve and Garnish:
Remove from heat and serve your flavorful crispy chile beef and cauliflower over cooked rice or quinoa, if desired. Don’t forget to garnish with sliced green onions and a sprinkle of sesame seeds for an extra pop of flavor!
Enjoy your hearty and vibrant Crispy Chile Beef and Cauliflower Protein Bowls!
Frequently Asked Questions (FAQ)
Can I Use Frozen Cauliflower for This Recipe?
Yes, you can use frozen cauliflower! Just thaw it completely and pat it dry before tossing with olive oil and roasting. Cooking times may be slightly shorter since frozen cauliflower can release more moisture.
How Can I Make This Dish Spicier?
If you want to increase the heat, add more fresh red chiles or include a pinch of red pepper flakes. Alternatively, a drizzle of sriracha or chili sauce can elevate the spice level to your liking!
What Other Proteins Can I Use Instead of Beef?
Absolutely! You can substitute the beef with chicken breast, shrimp, or even tofu for a vegetarian option. If using tofu, opt for firm or extra-firm tofu, and ensure it’s pressed well to remove excess moisture before cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave until heated through. Add a splash of soy sauce or a drizzle of sesame oil to enhance the flavors!
