Our beef and cauliflower recipe is flavorful, low carb, nutritious, and quick to make. In about 30 minutes you’ll have a delicious skillet beef and cauliflower stir-fry ready for lunch or dinner.
Low Carb Beef and Cauliflower Stir Fry
Inspired by classic beef and broccoli, this version swaps broccoli for cauliflower for a fresh, satisfying twist. Cauliflower pairs beautifully with beef, absorbing the savory sauce while keeping a pleasant bite when cooked just right. This high-protein, low-carb dish works well for paleo and keto lifestyles and makes a smart weeknight meal or meal-prep option.
Video: Recipe for Beef and Cauliflower Stir Fry
How to Cook Skillet Beef and Cauliflower
- Build flavor by browning the aromatics and the beef first: garlic, onion, and beef should be cooked until they develop color.
- Brown the beef on high heat for the best texture and deeper flavor.
- Use fresh cauliflower florets when possible — the texture and flavor hold up better than frozen. If using frozen cauliflower, thaw and drain thoroughly to avoid excess water.
- Avoid adding frozen vegetables straight into the pan, as they release water and can make the stir-fry soggy.
- Step-by-step photos and the full recipe are provided below in the recipe box.
Easy Beef & Cauliflower Stir Fry
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Ingredients
- 1 pound (454 g) beef sirloin , top round, chuck steak, or flank steak, sliced thin for a tender bite
- 1 pound (454 g) cauliflower florets , cut into bite sized pieces
- 3 Tablespoons (45 ml) vegetable oil , divided
- 1/2 (1/2) onion , diced
- 3 cloves (3 cloves) garlic , minced
- 3 (3) green onions , sliced into 1-inch pieces
- 1 inch (2.5 cm) knob of fresh ginger , minced (optional)
For The Sauce:
- 1/2 cup (120 ml) water
- 1 Tablespoon (15 ml) corn starch
- 1/4 cup (60 ml) soy sauce
- 2 teaspoons (10 ml) rice vinegar or distilled white vinegar
- 1 teaspoon (5 ml) sesame seed oil
Instructions
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Make the sauce: In a medium bowl whisk the water and cornstarch until smooth. Whisk in soy sauce, rice vinegar, and sesame seed oil. Set aside.
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Heat a large skillet over medium-high heat. Add 2 tablespoons of oil, then the onion, garlic, and ginger. Cook until soft and translucent. Add the cauliflower and cook until tender, stirring frequently. If you prefer softer cauliflower, add about 1/4 cup water while it cooks; the water should evaporate by the time the cauliflower is done. Remove the cauliflower and aromatics from the pan.
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Add the remaining 1 tablespoon of oil and increase heat to high. Sear the beef until cooked through and browned. Return the cauliflower to the pan and toss with the beef.
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Stir in the green onions. Whisk the sauce again to re-incorporate any settled cornstarch, then pour it over the beef and cauliflower. Bring to a strong simmer and cook 1–2 minutes until the sauce thickens and coats everything evenly.
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Serve warm on its own for a low-carb meal, or over rice or noodles if desired.
Video
Nutrition Information per Serving
Make Ahead and Storage
This recipe stores and freezes well. Let both the beef and cauliflower cool completely before refrigerating or freezing. If freezing, scrape and save as much of the sauce as possible — it retains flavor and keeps the dish moist when reheated.
Try other cauliflower ideas like cauliflower pizza or explore more low carb skillet and one-pot recipes for simple, healthy meals.
Enjoy experimenting with cauliflower — it’s versatile and pairs well with bold flavors like this stir-fry sauce.