Chinese-American Beef and Broccoli Stir-Fry (4 Servings)

Slice about 340g beef thinly against the grain and pat dry with paper towels. Do not rinse raw meat; wash boards and hands after contact.

Combine 1 tsp baking soda, 1 tbsp oyster sauce, 1 tbsp light soy, 2 tbsp water, 1 tbsp cornstarch, 1/4 tsp white pepper, 1 tsp sugar and 1 tbsp cooking wine. Coat beef and refrigerate 30 minutes.

Cut 450g broccoli into florets, slice half a carrot thinly, mince 10g ginger and two garlic cloves, and cut one scallion diagonally.

For the stir-fry sauce mix 1 tbsp oyster sauce, 1 tsp each light and dark soy, 1 tbsp each water and cooking wine, 1 tsp each sugar and cornstarch, and 1/4 tsp white pepper.

Blanch broccoli about 2 minutes in boiling water with one pinch of salt and drain very thoroughly.

Mix 1 tbsp neutral oil into the marinated beef. Use part of the 2 tbsp stir-fry oil in a hot wok to sear the beef quickly until browned, then remove it to a clean plate.

With remaining stir-fry oil, cook garlic and ginger 20–30 seconds, scallion and carrot another 20–30 seconds, then broccoli 30–40 seconds.

Return beef and cook thoroughly; add the sauce and stir about 1 minute until glossy and thickened. Check the thickest beef piece reaches at least 63°C; turn off the heat and rest for 3 minutes.

Stir in 1 tsp sesame oil and serve four portions. Refrigerate leftovers within 2 hours, use within 3–4 days or freeze; reheat to 74°C.