Please read blog post for more recipe details.
If you like your cauliflower soft, add about 1/4 cup of water to the pan while it cooks. It should be absorbed and evaporated off by the time the cauliflower is soft.
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(2.5cm)knob of fresh ginger, minced (optional)
Make the sauce: in medium bowl whisk together the water and cornstarch until smooth. Whisk in the remaining all sauce ingredients (soy sauce, rice vinegar, and sesame seed oil). Set aside.
Heat a large sauce pan on medium-high heat. Add 2 Tablespoons of oil, onion, garlic and ginger. Cook until soft and translucent. Add cauliflower and cook until it is tender, stirring constantly (if you like your cauliflower soft, add about 1/4 cup of water to the pan while it cooks - it should be absorbed and evaporated off by the time the cauliflower is soft). 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.