John Myers
Curry Cauliflower with Beef Strips
The perfect curry cauliflower with beef strips recipe with a picture and simple step-by-step instructions.
- 600 g Cauliflower florets
- 1 tsp Salt
- 1 tbsp Mild curry powder
- 200 g Steak hip
- 2 tbsp Sunflower oil
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 Red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 200 ml Chicken broth (1 teaspoon instant)
- 1 tbsp Tapioca starch
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 branch Parsley for garnish
- Clean the cauliflower, cut into florets, wash, cook in salted water (1 teaspoon salt) with mild curry powder (1 tablespoon) for about 6 minutes and drain through a kitchen sieve. Wash the steak hips, pat dry with kitchen paper, cut first into slices and then into strips. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the oil (2 tbsp) in the wok and stir-fry the beef strips vigorously. Push the beef strips to the edge of the wok, add the garlic clove cubes, ginger cubes and chili pepper cubes and fry. Finally mix everything together and stir-fry briefly. Deglaze with the light soy sauce (1 tbsp) and sweet soy sauce (1 tbsp) and let it boil down a little. Add the cauliflower florets and fry with them. Pour in the chicken broth (200 ml) and let everything simmer for a few minutes. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Mix the tapioca starch in a little cold water and stir into the wok. As soon as the sauce starts to thicken a bit, take the wok off the stove. Garnish with parsley and serve in a wok.
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