The baking soda makes a huge difference to tenderizing the beef. Delicious!
For the Beef and Marinade:
12 ounces (340g) skirt steak, sliced into 1/4-inch pieces against the grain (watch the video for the technique)
1 teaspoon (5ml) light soy sauce or shoyu
1 teaspoon (5ml) sesame oil
2 teaspoons (10ml) Shaoxing wine
1/4 teaspoon (1g) MSG
1 teaspoon (3) cornstarch
3/8 tsp (2g) baking soda
3 teaspoons (8g) minced fresh garlic (3-4 medium cloves)
2 teaspoons (5g) minced fresh ginger (about ½-inch segment, minced)
For the Sauce:
1 tablespoon (15ml) dark soy sauce
1 tablespoon (15ml) light soy sauce
2 tablespoons (30ml) oyster sauce
1 tsp (5g) sugar
1 tablespoon (15ml) Shaoxing wine
For the Cornstarch Slurry:
2 teaspoons (6g) cornstarch
1 tablespoon (15ml) water
For the Broccoli or Broccolini:
12 ounces (340g) broccoli or broccolini, florets separated and stems sliced on a sharp bias into 1-inch pieces (peel stems if they are tough)
Method:
For the Beef and Marinade: Combine beef with marinade ingredients in a medium bowl. Very roughly massage the marinade into the meat for at least 30 seconds. Set aside for 15 minutes or refrigerate up to overnight.
Sauce: Combine soy sauce, wine, vinegar, oyster sauce, and chicken stock or water in a small bowl and stir together. Set aside.
Slurry: Combine cornstarch and water in a separate small bowl and stir with a fork until cornstarch is dissolved.
Broccoli - steam at 350 for 4-5 mins.
Stir-Fry: Heat wok over high heat until lightly smoking. Add 1 tablespoon (15ml) oil and swirl to coat. Add beef, spread into a single layer and let it cook until lightly seared, about 30 seconds. Stir-fry until beef is mostly cooked through and only a few pink spots remain.
Add 1 tablespoon Shaoxing wine by pouring it around the side of the wok. Stir sauce mixture and pour it in around the sides of the wok. Toss to combine. Add broccoli and toss to combine. Stir the cornstarch slurry and add a splash. Cook, tossing, until sauce thickens and the chicken is cooked through, about 30 seconds longer. Adjust sauce consistency with more cornstarch slurry if it is too thin, or a splash of water if it is too thick. Transfer to a serving platter and serve immediately with steamed white rice.
INGREDIENTS
⅓ cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef — chuck or rib steak — sliced thin against the grain
¼ cup oyster sauce
½ tablespoon chile-garlic sauce, or to taste
½ cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter
Notes: add ginger!
Method
In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mixagain. Set aside.
Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes.
Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking.
Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce.
Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.