Ingredients:
- 1 lb (450g) beef sirloin or flank steak (cut into thin strips)
- 1 medium cauliflower (cut into florets)
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish, optional)
Instructions:
1. Prepare the Cauliflower:
- Steam or blanch the cauliflower florets until just tender, about 4-5 minutes. You can do this by boiling them in salted water for 3-4 minutes, or using a steamer. Drain and set aside.
2. Cook the Beef:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the beef strips and season with salt and pepper. Cook until browned and cooked through, about 4-5 minutes. Remove the beef from the skillet and set aside.
3. Sauté the Aromatics:
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
4. Make the Cream Sauce:
- Stir in the beef broth, Dijon mustard, and soy sauce.
- Bring to a simmer and cook for 2-3 minutes to reduce slightly.
- Stir in the heavy cream, dried thyme, and dried rosemary. Continue to simmer for another 3-4 minutes until the sauce is slightly thickened.
5. Combine and Heat:
- Return the cooked beef to the skillet and stir to coat in the sauce.
- Gently fold in the steamed cauliflower and cook until everything is heated through, about 2-3 minutes. Adjust seasoning with salt and pepper if needed.
6. Serve:
- Garnish with chopped fresh parsley if desired.
- Serve hot, over rice, pasta, or with crusty bread.
Enjoy your creamy and savory beef with cauliflower and cream sauce!
