Partially freeze beef; cut on the bias into thin bite-size strips.

For sauce, stir together water, soy sauce, and cornstarch.

Set sauce aside.

Preheat a wok or large skillet over high heat; add oil.

(Add more oil as necessary during cooking.) Stir-fry gingerroot in hot oil for 15 seconds.

Add cauliflower; stir-fry about 5 minutes or till crisp-tender.

Remove cauliflower.

Add half of the beef to the hot wok or skillet.

Stir-fry for 2 to 3 minutes or till done.

Remove beef.

Stir-fry remaining beef for 2 to 3 minutes or till done.

Return all beef to the wok or skillet.

Push from center of the wok.

Stir sauce; add to center of the wok or skillet.

Cook and stir till thickened and bubbly.

Cook and stir for 1 minute more.

Return cauliflower to the wok or skillet; stir ingredients together to coat with sauce.

Cook and stir for 1 minute.

Serve immediately over hot cooked rice or warm chow mein noodles.

Sprinkle with snipped chives, if desired.