Chinese Five-Spice Beef Stir-Fry with Spinach and Egg-Fried Cauliflower

Ingredients

• 1.25 lb Lean flank steak (thinly sliced) or sirloin
• 8 oz Spinach
• 4 cups Cauliflower rice
• 3 Eggs
• 3 tbsp Soy sauce (or tamari)
• 1/4 cup Chicken broth
• 1 tbsp Rice vinegar
• 1 tsp Five-spice powder
• 3 cloves Garlic
• 1.5 tbsp Ginger
• 3 Green onions(optional)
• 2 tbsp Olive oil
• 1 tbsp Cornstarch
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Marinate beef: toss sliced beef with soy sauce, rice vinegar, five-spice, cornstarch, salt, and pepper. Rest 10 minutes.

2. 2

   Make egg-fried cauliflower: heat 1 tbsp olive oil in a large skillet/wok over medium-high. Add cauliflower rice and stir-fry 5–7 minutes until drier. Push to one side, scramble eggs on the other side, then mix together.

3. 3

   Stir-fry beef: remove cauliflower to a plate. Add remaining 1 tbsp oil; stir-fry beef in batches until browned and just cooked, 2–3 minutes.

4. 4

   Aromatics and sauce: add minced garlic and ginger; stir 30 seconds. Add chicken broth and scrape browned bits; simmer 1 minute until lightly glossy.

5. 5

   Add spinach: stir in spinach and cook until wilted.

6. 6

   Serve: plate egg-fried cauliflower and top with beef and spinach stir-fry. Garnish with green onions if using.