A seasonal recipe!  Cauliflower is very October, which is all the excuse I needed to make this tonight.  I’m sure I must have learnt this from my mum although I can’t actually remember her making it in living memory… Anyway!  Promise you it’s better than its takeaway equivalent 🙂  Don’t be put off by the prep and cook time, mostly it’s time spent leaving stuff to do its thing so is not as heinous as it might look at first glance.


Beef & Cauliflower in Oyster Sauce
Serves 4
Better than takeaway, honest!
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Prep Time
30 min
Cook Time
20 min
Total Time
40 min
Prep Time
30 min
Cook Time
20 min
Total Time
40 min
Stuff you’ll need…
  1. 1 cauliflower, cut into bite sized florets
  2. 1 medium white onion, sliced
  3. 2 cloves garlic, minced
  4. Rump steak, thinly sliced
  5. Oyster sauce (Lee Kum Kee if you can get it)
  6. Oil for cooking
  7. Salt for seasoning
  8. Knorr chicken powder, optional
Marinade stuff…
  1. 1 tbsp oil
  2. 1 tsp cornstarch
  3. pinch of sugar
  1. Cut up the cauliflower and put the pieces into a collander, wash thoroughly and leave to dry. Slice the onions, and mince or finely chop the garlic.
  2. In a medium sized bowl (anything bigger than a cereal bowl should be fine) mix the oil, cornstarch and sugar for the marinade. You’re aiming for a consistency like runny honey so add a little more oil if its too thick or a little more cornstarch if its too thin.
  3. Next, slice the rump steak very thinly – a Chinese cheat is to put it in the freezer an hour beforehand – and then add the slices to the marinade bowl and stir well to coat the steak. Leave for 15-30mins.
  1. Heat a generous tbsp of oil in the wok over a medium high heat and then add the cauliflower pieces and stir-fry for 2-3 minutes (I like to let the edges singe a little). Season well with salt (and a spinkle of chicken powder if you have any) before adding a cup of water. Put a lid on it and turn the heat right up until all the water has evaporated. When the wok is “dry” again remove the cauliflower to a plate and set aside.
  2. Put the wok back on a medium heat and add about a tbsp of oil. When it’s hot add the sliced onion and stir-fry until they are soft and translucent. Add the minced/chopped garlic and keep it moving about in the oil for about a minute without letting it burn before adding the marinaded steak. Keep moving everything to break up any clumps of steak or onions and to ensure an even stir fry.
  3. As soon as the steak is sealed and browned all over (don’t worry if there are a few bits still pink) tip the cauliflower back into the wok and then add 4-5 good shakes of oyster sauce straight out of the bottle.
  4. Stir to coat everything in the wok well, then add 1/2 to 1 cup of cold water and stir again. The cornstarch in the marinade should thicken the sauce a little as the added water heats up. When the liquid starts to bubble at the edges turn the heat down until the sauce is simmering and leave it for about five minutes.
  5. Serve over fluffy boiled white rice, and devour!
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