I first had this dish at a Cantonese childhood friend’s house when I was about ten years old. It was delicious with plain white Jasmine rice. I am glad I am able to replicate it in my own way after all these years.
1 big Shallot, mince
1 Garlic, mince
1 Cauliflower, remove stems and cut apart the little florets
2 to 3 pieces of Petite Sirloin, slice thin
1 tablespoon of Lemon juice
Kikkoman light soy sauce
Sesame seed oil
Season the beef with ingredients B. Add just enough corn starch to coat all the beef slices.
Heat up 1 tablespoon of oil on high heat. Stir fry beef separately from cauliflower. Add shallots and garlic, stir fry the beef until tenderly cooked. Dish out the moment they are no longer pink. Don’t over cook them. Add cauliflower to the frying pan to absorb the sauce from the beef. Add a little water if necessary to lightly steam the cauliflower. Stir fry cauliflower until you can prick them with a fork. Add more oyster sauce if necessary. Make a corn starch slurry with some corn starch mixed well with cold water, pour into cauliflower and bring it to a boil to thicken it. Turn off the heat immediately and pour cauliflower and sauce over the sliced beef.
Copyright 2013 From the Kitchen of Eloise