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1
In a large mixing bowl put the 1/2 teaspoons black pepper, sugar, cornstarch, soy sauce and fish sauce.
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2
Stir to blend.
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3
Take the flank steak and cut across the grain into thin strips.
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4
Add to the marinade in the mixing bowl and let it marinate while you work on the rest of the recipe, stirring occasionally.
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5
Wash the cauliflower and cut into small florets.
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6
Bring a large saucepan of salted water to a boil.
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7
Add the cauliflower and once the water starts boiling again, boil for one minute.
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8
Drain immediately and set the cauliflower aside.
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9
Heat a large nonstick frying pan over high heat and then add 4 Table. oil.
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10
Once the oil has had a minute to warm, add the onion.
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11
Stir-fry until the onion has cooked to a light brown color.
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12
Add the garlic and stir-fry just until the garlic starts to brown on the edges.
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13
Remove the onion and garlic into a medium-size bowl, leaving the remaining oil in the frying pan.
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14
Add half the beef to the fryng pan and cook just until the pink disappears, using a spachula to flip over the meat.
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15
Add the meat to the bowl with the onion and garlic.
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16
If necessary, add a little more oil to the frying pan, add the rest of the beef and cook it like you did the first batch.
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17
Remove the second batch of meat from the frying pan.
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18
Put 1-2 Table. of oil in the frying pan.
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19
Heat until hot.
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20
Add the cauliflower and stir-fry until the cauliflower has some brown spots.
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21
The heat needs to be high for this.
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22
Add a little salt and black pepper.
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23
Turn off heat and readd the meat and onions back into the frying pan and mix with the cauliflower.
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24
Check for salt and pepper.
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25
This recipe should have a generous amount of ground black pepper.
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26
Good served with plain rice.
