Cauliflower with Beef Szechwan Style
Submitted by sherrita
Sherry-marinated beef stir-fried with cauliflower, roll-cut carrots, and black mushrooms in a Szechuan peppercorn sauce with black bean paste and Chinkiang vinegar. Authentic wok cooking with serious depth of flavor.
YIELD
4 servingsPREP
30 minCOOK
5 minREADY
60 minThis is real-deal Szechuan wok cooking, the kind where you marinate the beef, soak the mushrooms, parboil the carrots, and build layers of flavor from every liquid you generate along the way.
Round steak cubes get tenderized in a soy and dry sherry marinade, then flash-fried in a smoking-hot wok so they sear fast without turning tough.
Cauliflower, black trumpet mushrooms, and roll-cut carrots follow with ginger, garlic, and crushed Szechuan peppercorns that bring that signature tingly heat.
The sauce comes together from reserved carrot stock, mushroom soaking liquid, and marinade, thickened into a glossy gravy and finished with a splash of Chinkiang vinegar and sesame oil.
Chef Tips
- Massage the marinade into the beef to help break down the round steak fibers; this step is what keeps the meat tender
- Have every ingredient prepped and within arm’s reach before you fire up the wok; stir-frying moves fast
- Don’t overcrowd the wok when searing the beef; work in batches if needed so the meat browns instead of steaming
- The Chinkiang vinegar splashed down the sides of the hot wok creates a burst of smoky acidity that ties the whole sauce together
Ingredients
Directions
Combine soy and sherry for marinade.
Marinate steak pieces for 1 hour.
Massage meat in marinade to aid tenderizing; drain, reserving marinade.
Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice.
Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1” lengths but turning the carrot a quarter turn (90 degrees) between slices.)
Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces.
Parboil carrots in boiling stock for about 3 minutes or until just beginning to soften.
Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok.
When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness.
Don’t overcook meat or it will be tough. Remove to holding plate.
Swirl remaining oil into wok.
Add ginger, garlic and peppercorns; stir-fry 15 seconds.
Add cauliflower and mushrooms; stir-fry 1 minute.
Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil.
Cover wok; reduce heat to medium, and simmer 3 minutes.
Remove lid; turn heat to high. When sauce boils again, add carrots and beef.
Mix together. Splash vinegar down sides of wok.
Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy.
Add seasame oil. Toss in green onion.
Serve.
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