Cauliflower beef with tomato sauce 番茄牛肉炒菜花

Photos: Jenny liu    Prep: 15 minutes    Cook:  20  minutes   Makes: 1-2 servings


1/2 cauliflower florets 1/2 pound sliced beef tenderloin 

2 tomato  cubes 

3 tablespoons tomato paste/ketchup 

3 tablespoons sliced garlic   

2 tablespoons green onion cut into thin slice  

1/2 teaspoon salt 

1/3 teaspoons white pepper 

3 teaspoon sugar  

4 tablespoons cooking oil   

1 teaspoon sesame oil 

1/2 cup water


1 teaspoon salt   

1/3 teaspoon dashed white pepper  

1 teaspoon essence of chicken(option)  

2 teaspoons corn starch    

1 1/2 teaspoons soy sauce   

1 teaspoon sesame-seed oil  

2 tablespoons water  



1.   Trim fat from meat. Slice meat across the grain into bite-size strips(see photo). In a small bowl mix the beef slices together with the marination, set aside, about 15 minutes.   

2.  Bring water to boil and add a few drops of oil, blanch the cauliflower florets in hot water about 2 minutes, drain off the water, set aside. 

3. Pour 2 tablespoons cooking oil into the wok(skillet), stir-fry beef in hot oil  until the beef is cooked through. Remove beef into a bowl, set aside.  

4. Wash the wok. Pour 2 tablespoons cooking oil in the wok, add garlic slice and tomato cubes stir-fry over middle heat  mash the tomato cubes up with spatula,then cook and stir about 3 minutes. Then add tomato paste and water in, keep cook and stir until the tomato sauce becomes thickly.  

5. Seasoning the sauce with salt, sugar, white pepper(Add more water if necessary during cooking). Add cauliflower in and stir for more 1 minute, then add cooked beef in and mix well with tomato sauce, turn off the heat immediately. 

6. add a few drops of oil and mix well. Serve with chopped green onion on top. 



  • If desired, partially freeze beef for easier slicing.  
  • Don’t slice the beef too thin.  
  • The tomato sauce should be a little bit thickly so it can perfectly cover on the cauliflower florets and beef.  Highly recommended–pour some sauce of the dish on rice, mix to eat! this is my favorite way to have this dish!


**** Cauliflower beef with tomato sauce****



配料:500g切片牛肉,半个菜花,2个番茄,3汤匙番茄膏/番茄酱,3 汤匙蒜片,2汤匙葱花

调料:1/2茶匙盐,1/3 茶匙白胡椒粉,3茶匙白糖,4汤匙油,1茶匙香油

腌料:1茶匙盐,1/3茶匙白胡椒粉,1茶匙鸡精,2茶匙淀粉,1 1/2茶匙生抽,1茶匙香油,2汤匙水。



1. 去掉猪肉上的肥肉,切成片.把肉放入一个小碗中,加入所有腌料,腌制15分钟.

2.  在煮滚的热水中放几滴油,把菜花放入焯2分钟,取出滤干水,备用。

3. 锅中放两汤匙油,大火将油烧热后,放入牛肉炒到全熟,然后盛到碗里备用.

4. 把锅洗净,放两汤匙油,把蒜片和西红柿块放入锅中用中火煸炒,边炒边用铲子把西红柿压碎,3分钟后加进番茄膏和水,继续炒到番茄汁变浓。

5. 给番茄汁调味,加盐,糖,白胡椒粉(炒得过程中如需要可以加些水), 放进焯好的菜花翻炒一分钟,然后加炒好的牛肉片,搅拌直到菜花和牛肉全部裹上番茄汁,马上关火。

6. 放几滴香油,然后装盘,上面撒些葱花。



  • 未完全解冻的肉比较容易切成型。
  • 肉片不要切太薄,否则口感不好。
  • 番茄汁应该浓稠一些,让酱汁包裹在菜花和牛肉上面。
  • 强烈推荐用菜汤拌饭吃。





About Jenny liu

I am Jenny and I come from Northern China, now live in Beijing and Seattle. This site is a place where I share my favorite authentic home-cooked Chinese recipes. Just give it a try if you like what you see here! I strongly believe that food tastes better and healthier when it's homemade!



  1. Pingback: Fried rice with shred pork 肉丝炒饭 « My Favorate Chinese Recipes - 2011-08-17

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