Beef with Mushroom and Cauliflower Stir-fry

Beef with Cauliflower and Mushroom Stir-fry

Beef with mushroom and cauliflower stir-fry is one of my favorite Chinese food recipes that I usually cooked for my family.

But, I would like to share something about the meat here in Canada.  I’ve noticed that all meat here in Canada particularly the beef is very tender.  I’ve learned that there are many ways of aging meats shortly after an animal is slaughtered.  The most common is Cryovac-aged.  In this process the carcass is broken down into smaller cuts that are vacuum-packed in moisture-vapor-proof plastic bags and aged under refrigeration.  The removal of oxygen reduces mold, bacterial growth and fat rancidity, while allowing enzymatic action to continue.  Aging does not affect quality grading, but it can affect quality eating.  It contributes to the tenderness and flavor.

I’ve also read that grades (Prime, Choice and Good) are important to most of the cook because they influence the choice of cooking method.  Higher grades are juicer and tenderer than lower grades.  But a good cook can create a palatable dish from any grade of meat by choosing an appropriate way to cook it.  Prime grade is the highest in quality as well as in price.  It has a good-quality fat cover and abundant marbling.  Choice grade is also a high in quality.  It has good brittle fat and good marbling. It is the most commonly used grade and is usually in abundant supply, so the price is within reason.  Good grade meats may have lower-quality fat or less cover and less marbling than the two higher grades.  Lack of fat and coarser flesh texture will not yield as tender and juicy.

In most supermarkets today, meats are in portion-control cuts ready for use.  Whenever I buy meat, I choose prime grades.  Even though it’s a little bit pricey, but I’ve experience that it has an excellent quality, juicer, tenderer, fine-textured flesh, less cooking time and most of all, it possess the flavor me and my family enjoy the most.  After all, meats are the major source of protein in our diet.
Ingredients :

  • 1 lb. boneless sirloin steak (or beef flank), sliced thinly
  • 1 tbsp. vegetable oil
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. soy sauce (light or dark)
  • 1/4 tsp. pepper
  • 2 cups cauliflower
  • 2 cups whole button mushrooms, fresh or canned
  • 1/2 cup broth or water
  • 1 tbsp. cornstarch
  • 1 tbsp. oyster sauce
  • 3 tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • fresh coriander, for garnishing (optional)
(Metric Cooking Conversion)

Cooking Procedures :

TRIM fat from beef.  Slice meat with grain into 2 inch strips.  Cut strips across grain into 1/8 inch slices.  In a bowl, combine sliced beef with vegetable oil, cornstarch, salt, sugar, soy sauce and pepper.  Stir to blend.  Cover and refrigerate 30 minutes.  (You may also wish to adjust the seasoning to your liking.  By smelling the aroma of the marinated meat you’ll know if it is well seasoned or not).

SEPARATE cauliflower into flowerets.  Place flowerets in boiling water.  Cook for a minute or two.  Using a strainer, remove cauliflower and immediately rinse under running cold water to stop cooking.  Set aside.

IN ANOTHER bowl, mix broth or water with cornstarch and oyster sauce.  Stir to blend.  Set aside.

HEAT oil in a skillet (or a wok) over medium-high heat.  Stir-fry the beef for about 3 to 5 minutes or until meat is brown.  Add garlic and onion, sauté until it softens.  Stir in mushrooms and cauliflower.  Cook for a few minutes.  Stir in cornstarch mixture.  Continue stirring until sauce thickens for about a few seconds.  Correct the seasoning, to taste.  Remove from heat.  Serve hot the beef with mushroom and cauliflower and garnish with fresh coriander.

Helpful Tips
SLICING AND SHREDDING MEAT

  1. Cut meat with the grain into long strips about 2 inches wide.
  2. Cut each strip across grain into 1/8 inch slices.
  3. To shred meat, stack slices and cut into thin strips.

My Recipe Rating is 5 out of 5 stars: with 5 comment review(s)

Check Out More

Philippine Food


Have You Tried These Other Filipino Food Recipe?

Embutido Recipe (Filipino Style Meatloaf)

embutido-150x150

This Embutido recipe is a Filipino Style of Meatloaf. This filipino dish is well known in every filipino table during holidays and special occassion. Embutido is one of my husbands favorite filipino food and whenever I cook this dish, he can consume the whole wrap in a single meal alone. My children also loves embutido especially the portion where the hard-boilded eggs and sausages are located. [...]

Chicken and Mixed Vegetables Stir-fry

ChickenMixedVegetableStirfry

Ingredients : 1 lb. chicken, boned and skinned – cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings) 3 cloves garlic, minced 1 onion, chopped 1 tsp. soy sauce 1/4 tsp. salt 1/8 tsp. pepper 1/2 to 1 cup water (or broth) 1 tbsp. cornstarch 1 tbsp. oyster sauce 1 tbsp. soy sauce 1/2 tsp. sugar dash of sesame oil 1-1/2 to 2 cups frozen mixed vegetables · [...]

Pork Barbecue II

Pork BBQ Mama Sita

Ingredients : 1 lb. pork (pork belly or lean pork), cut thinly salt and pepper, to taste 1 to 2 cups Mama Sita’s Barbecue Marinade 1 tbsp. calamansi concentrate 1 tsp. salt 1/4 tsp. pepper bamboo sticks, for skewer Cooking Procedures : Cut pork into thinly slices (or whatever suits to your liking). This makes the meat cook faster in lesser time. Place sliced meat in a bowl and season with [...]

Squash with Pork Guisado (Sautéed Squash with Pork)

SquashGuisado

Ingredients : 1 whole butternut squash pared, seeded and sliced 1 tbsp. vegetable oil 1/2 lb. pork, sliced 2 cloves garlic, minced 1 onion, chopped 2 tomatoes, chopped 2 cups water patis (fish sauce), salt and pepper, to taste chopped green onions, for garnishing (optional) Cooking Procedures : In a pan, heat oil over medium heat. Cook pork until it turns slightly brown. Add garlic, onions and t[...]

Togue Guisado (Sautéed Bean Sprouts)

Filipino Togue Guisado

Ingredients : 1/2 lb. pork, thinly sliced (optional) 1 tbsp. vegetable oil 3 cloves garlic, minced 1 onion, chopped 1 carrot, thinly strips 1 red bell pepper, thinly strips 1 green bell pepper, thinly strips 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce (optional) salt and pepper, to taste 1/2 to 1 lb. togue (bean sprouts) 1/2 cup water (or broth) chopped green onions, for garnishing Cooking P[...]

5 Responses to “Beef with Mushroom and Cauliflower Stir-fry”

Read below or add a comment...

  1. suzhie says:

    I like this recipe. Thanks!

  2. Mirano says:

    this one is really delicious i’ve already tried it :)) btw thanks for the recipe ~

  3. Vincent says:

    I tried this and it became of my son’s favorite. I used brocoli though because my wife don’t like cauliflower.

    I also minimised the use of oil. I don’t want it too oily.

    BUT it’s yummy….

    vinz

  4. liezle nachor says:

    i will try this one…..looks yummy….ummmmmmm…

  5. Lhen Media says:

    i like this dish specially here in doha you can get all this ingredients very fresh and cheap…. i’ll try this tonight

Leave A Comment...

*