Beef With Chinese Broccoli

Ingredients

• 1 pound flank steak – thinly sliced against the grain
• 0.25 teaspoon baking soda
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons cornstarch
• 0.25 teaspoon white pepper – ground
• 1 pound Chinese broccoli (gai lan) – stems and leaves separated; thick stems halved lengthwise
• 3 cloves garlic – thinly sliced
• 1 tablespoon ginger – finely minced
• 0.25 cup chicken stock – low-sodium
• 2 tablespoons oyster sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 2 tablespoons peanut oil
• 0.5 teaspoon sesame oil – to finish

Instructions

1. In a bowl, combine the sliced steak with baking soda, light soy sauce, Shaoxing wine, cornstarch, and white pepper until the liquids are absorbed and the surface looks tacky; marinate 15 minutes.
2. Trim the Chinese broccoli: rinse well, separate leaves from stems, and split any thick stems lengthwise.
3. In a small bowl, whisk chicken stock, oyster sauce, dark soy sauce, and sugar until dissolved; set aside.
4. Bring a large pot of water to a boil. Blanch the stems 45–60 seconds, then add the leaves and cook until bright green and crisp-tender, 15–20 seconds more. Drain well and let excess water steam off.
5. Heat a wok (or large skillet) over high heat until very hot. Add peanut oil and swirl to coat.
6. Add the marinated slices in a single layer; sear undisturbed 30 seconds, then stir-fry until mostly cooked through (still slightly pink in spots), 1–2 minutes. Transfer to a plate.
7. Return the wok to high heat and add garlic and ginger; stir-fry until fragrant, 10–15 seconds.
8. Add the drained greens and toss over high heat until sizzling and glossy, 30–60 seconds.
9. Return the meat and any juices. Stir the sauce and pour it around the sides of the wok; toss constantly until everything is coated and the liquid reduces to a shiny glaze, 45–90 seconds. Beef should be just cooked through.
10. Remove from heat, drizzle with sesame oil, toss, and serve immediately.