Add a few tablespoons of water to the pan if you like your cauliflower soft. The water will allow the cauliflower to cook longer. The water should be absorbed and evaporated off by the time the cauliflower is soft.Customizing tips: Adjust the flavor of the sauce to your preferene. Add more soy sauce, some hot sauce, chili garlic sauce, a touch of sugar, whatever you like.
1pound(454g)beef sirloin, top round, chuck steak, or flank steak, sliced thin for a tender bite
1pound(454g)cauliflower florets, cut into bite sized pieces
3Tablespoons(45ml)vegetable oil, divided
1/2(1/2 )onion, diced
3(3 )green onions, sliced into 1-inch pieces
1inch(1inch)knob of fresh ginger, minced (optional)
Make the sauce: Whisk together the water and cornstarch in a bowl until smooth. Whisk in the remaining sauce ingredients (soy sauce, rice vinegar, and sesame seed oil). Set aside.
In a large skillet, heat to medium high heat. Add 2 Tablespoons of oil, onion, garlic and ginger. Cook until soft and translucent. Add the cauliflower florets and cook until tender, stirring constantly (this is where you should add the water if you want softer cauliflower). When cauliflower is cooked, remove all ingredients from pan.
Add remaining 1 Tablespoon of oil to pan. Heat pan to high heat. Add beef and sear until cooked through. Add cauliflower back into the pan with the beef and stir.
Stir in the green onion slices. Stir the sauce one more time to make sure the cornstarch is incorporated, then pour the sauce over the beef and cauliflower. Heat the sauce to a strong simmer. Cook for about 1-2 minutes to thicken the sauce, stirring occasionally to make sure all beef and cauliflower is coated with sauce. Serve it warm over rice, pasta or noodles (optional).