Ingredients:

  • 5 lbs Flank Steak or Skirt Steak, sliced thinly against the grain
  • 1 tbsp Light Soy Sauce (for marinade)
  • 1 tbsp Shaoxing Rice Wine (or Dry Sherry)
  • 1 tbsp Cornstarch (Cornflour) (for marinade)
  • 1/2 tsp Baking Soda
  • 1 tsp Neutral Oil (for marinade)
  • 3 tbsp Neutral Oil (high smoke point), divided for cooking
  • 4 large cloves Garlic, minced
  • 1 inch piece Fresh Ginger, grated or finely julienned
  • 2 cups Broccoli Florets, small, bite-sized
  • 1 large Red Bell Pepper, sliced thinly
  • 1/2 medium White or Yellow Onion, sliced thinly
  • 3 stalks Spring Onions (Scallions), sliced on the diagonal (for garnish)
  • 1/2 cup Low-Sodium Beef Stock or Water
  • 3 tbsp Oyster Sauce
  • 1 tbsp Dark Soy Sauce
  • 1 tsp Light Soy Sauce (for sauce)
  • 1 tsp Brown Sugar or Honey
  • 1/4 tsp White Pepper
  • 1/2 tsp Sesame Oil
  • 1 tsp Cornstarch (for slurry), mixed with 2 tsp cold water

Instructions:

  1. Slice the beef thinly against the grain.
  2. Velvet the Beef: In a bowl, combine the sliced beef with the velveting marinade ingredients (soy, wine, cornstarch, baking soda, 1 tsp oil). Mix well and set aside to marinate for 15 minutes.
  3. Prepare the Sauce: Whisk together all Stir Fry Sauce ingredients (except the cornstarch slurry and sesame oil) in a small bowl. Set aside.
  4. Prepare Vegetables: Slice all vegetables and mince the aromatics. Ensure everything is ready before cooking begins (Mise en Place).
  5. Sear the Beef (in Batches): Heat 1 tbsp of oil in the wok until smoking hot. Add half the marinated beef in a single layer. Cook for 60–90 seconds per side until nicely browned but still slightly pink inside. Remove the first batch immediately and set aside. Repeat with the remaining beef and oil.
  6. Stir Fry Aromatics: Add a splash more oil if needed. Add the minced garlic and ginger. Stir fry quickly (15 seconds) until fragrant. Do not burn.
  7. Sauté Harder Vegetables: Add the broccoli and onions. Stir fry for 2–3 minutes until the broccoli turns bright green and slightly tender-crisp.
  8. Add Softer Vegetables: Add the bell peppers. Stir fry for 1 minute until heated through.
  9. Combine and Thicken: Return the seared beef to the wok. Give the prepared sauce a quick whisk and pour it over the ingredients.
  10. Finish the Sauce: Once the sauce comes to a vigorous boil, stir the cornstarch slurry quickly and pour it into the centre of the sauce while stirring constantly. The sauce should thicken immediately.
  11. Final Finish: Remove the wok from the heat. Stir in the sesame oil. Serve immediately, garnished with sliced spring onions.