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1
In a bowl, combine the marinade and beef and mix well.
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2
Set aside to marinate while you ready the other ingredients.
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3
Bring a large saucepan of salted water to a boil.
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4
Add the cauliflower and parboil for 1 minute, or until crisp tender.
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5
Drain and flush with cold water to cool quickly.
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6
In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat until hot but not smoking.
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7
Add the onion and stir-fry for about 30 seconds, or until fragrant.
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8
Add the garlic and stir-fry for about 15 seconds, or until aromatic.
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9
To prevent the onion and garlic from getting stuck under the beef and charring, bank them on one side of the pan.
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10
Raise the heat to high and add the beef, spreading it out into a single layer.
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11
Let it cook, undisturbed, for about 1 minute.
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12
When the beef begins to brown, use a spatula to flip and stir-fry it, incorporating the onion and garlic, for another 1 to 2 minutes, or until the beef is still slightly rare.
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13
Transfer to a plate.
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14
Add the remaining 1 tablespoon oil to the pan.
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15
When it is hot, add the cauliflower and stir-fry for about 1 minute, or until heated through.
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16
Return the beef, onion, and garlic, along with any juices, to the pan and stir-fry quickly to combine.
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17
If the ingredients start to look dry, splash in a little water and cook until it evaporates.
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18
This hydrates and removes bits sticking to the bottom.
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19
Continue stir-frying to heat and finish cooking the beef, splashing in more water if needed.
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20
When the beef no longer shows signs of rareness, after about 1 minute, it is done.
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21
Transfer the beef and cauliflower to a serving plate, top with a generous sprinkle of pepper, and garnish with the cilantro.
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22
Serve immediately.
