This colorful bowl is packed with crispy beef and roasted cauliflower that gives it a nice crunch. It’s not only delicious but also a great option for a filling meal!
I love how easy it is to whip up this dish. Toss it all together, and you get a plate full of yummy goodness. Plus, it’s a hit for family dinners! 🌟
Key Ingredients & Substitutions
Beef Flank Steak: This cut is great for a stir-fry because it cooks quickly and is flavorful. If you’re looking for a leaner option, you can use chicken breast or tofu instead for a vegetarian version.
Cauliflower: Cauliflower gives a nice crunch when roasted. If you want to try something different, broccoli or Brussels sprouts work well as substitutes.
Cornstarch: This is key for getting that crispy texture on the beef. If you need a gluten-free option, use rice flour or potato starch as a substitute.
Fresh Red Chiles: They add heat and flavor. If you prefer less heat, you could use sweet bell peppers or skip the chiles altogether.
Soy Sauce: This adds a savory depth. For a gluten-free version, try tamari or coconut aminos instead. You can also use low sodium soy sauce to cut down on salt.
How Do I Get My Beef Crispy?
Getting crispy beef can be a bit tricky, but here’s how to nail it:
- First, make sure the beef is thinly sliced against the grain for tenderness.
- Coat it evenly with cornstarch, which helps create a crispy crust when fried.
- Preheat the skillet until it’s nice and hot before adding the beef. This helps it sear, locking in the moisture.
- Avoid overcrowding the pan. Cook the beef in batches if necessary; this allows it to crisp up instead of steaming.
- Let it brown without stirring too much. Then flip it to let the other side get crispy. This should take about 2-3 minutes per side.
How to Make Crispy Chile Beef and Cauliflower Protein Bowls
Ingredients You’ll Need:
For the Beef and Cauliflower:
- 1 lb (450 g) beef flank steak, thinly sliced against the grain
- 1 medium head cauliflower, cut into small florets
- 2 tbsp vegetable oil (divided)
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
For the Aromatics and Sauce:
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1-2 fresh red chiles, thinly sliced (adjust for heat preference)
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
For Garnishing:
- 1/4 cup chopped green onions (scallions)
- 2 tbsp toasted sesame seeds
- Cooked rice or cauliflower rice, for serving
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe should take you about 40 minutes total—10 minutes for prep and about 30 minutes to cook everything. It’s quick enough for a weeknight dinner but delicious enough for guests!
Step-by-Step Instructions:
1. Roasting the Cauliflower:
Start by preheating your oven to 425°F (220°C). In a mixing bowl, toss the cauliflower florets with 1 tablespoon of vegetable oil, a pinch of salt, and some black pepper. Spread the florets out evenly on a baking sheet, making sure not to overcrowd them. Roast in the oven for about 20-25 minutes, until they are golden and crispy on the edges. Cooking them in the oven adds a lovely texture!
2. Preparing the Beef:
While the cauliflower is roasting, take another medium bowl and toss the sliced beef flank steak with cornstarch, salt, and pepper. Make sure each piece of beef is well-coated. This step is key for getting that crispy texture later!
3. Cooking the Beef:
Next, heat the remaining tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in a single layer. Cook for about 2-3 minutes on each side, or until the beef is crispy and nicely browned. Once done, remove the beef from the skillet and set it aside.
4. Sautéing the Aromatics:
In the same skillet, add the minced garlic, grated ginger, and sliced chiles. Sauté them for about 1 minute until they’re fragrant, stirring to avoid burning. This will create a wonderful aroma that fills your kitchen!
5. Making the Sauce:
In a small bowl, mix together the soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Pour this sauce into the skillet with the sautéed aromatics and bring it to a simmer.
6. Combining Everything:
Return the crispy beef to the skillet and toss it gently with the sauce until it’s evenly coated. Let it cook for another 1-2 minutes, allowing the sauce to thicken slightly. Delicious!
7. Assembling the Bowls:
Now it’s time to put everything together! In your serving bowls, place a scoop of cooked rice or cauliflower rice at the bottom. Top it with a generous portion of the roasted cauliflower and the crispy chile beef.
8. Garnishing:
Finish off your bowls by garnishing them with chopped green onions, toasted sesame seeds, and fresh herbs like cilantro or parsley, if you like a bit of freshness.
9. Serve and Enjoy:
Serve your crispy chile beef and cauliflower protein bowls immediately while they’re warm and enjoy the delightful mix of flavors and textures!
FAQs for Crispy Chile Beef and Cauliflower Protein Bowls
Can I Use Another Type of Meat?
Absolutely! If you prefer a leaner protein, you can substitute beef flank steak with chicken breast, pork tenderloin, or even shrimp. For a vegetarian option, tofu or tempeh work great as well!
How Do I Make This Dish Spicier?
If you like a little more heat, you can add extra fresh red chiles or include a pinch of red pepper flakes to the sauce. For a milder version, consider using just one chili or omitting them entirely.
Can I Prep This Dish in Advance?
Yes, you can prep several components ahead of time. Slice the beef and cauliflower and store them separately in the fridge. The sauce can also be mixed ahead—just give it a quick stir before using. Cook everything fresh when you’re ready to serve!
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently in a skillet or microwave until heated through. Add a splash of water or broth if it seems dry while reheating.
