Ginger Beef Stir Fry

Ingredients

• 1 lb 450 g flank steak
• 1 egg (, beaten)
• 1 tablespoon finely grated ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/3 cup chicken stock ((or beef stock))
• 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons Chinkiang vinegar
• 3 tablespoons sugar
• 1 teaspoon Chinese red chili pepper flakes
• 1 tablespoon cornstarch
• 1/3 cup cornstarch
• 1/3 cup peanut oil ((or vegetable oil))
• 3 green onions (, sliced on the bias, white and green part separated)
• 2 cloves garlic (, thinly sliced)
• 1 thumb ginger (, julinned)
• 1 red pepper (, sliced)
• 2 baby bok choy (, sliced into bite-size pieces)
• 1 teaspoon toasted sesame seeds ((for garnish))

Steps

1. 1

   Halve the flank steak lengthwise into two big pieces, then slice against the grain into 1/4” (4-cm) thick pieces.

2. 2

   Beat the egg in a medium-sized bowl. Add the sliced beef, ginger, baking soda and salt. Mix well and let marinate for 20 minutes while preparing the other ingredients.

3. 3

   Combine the sauce ingredients in a medium bowl and mix well.

4. 4

   When you’re ready to cook, add the 1/3 cup cornstarch to the marinated beef, 1 tablespoon at a time. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.

5. 5

   Heat 2 tablespoons of oil in a wok (or 24” skillet) over medium-high heat until it shimmers. Cook in batches, add the beef and spread it into a single layer in the skillet. Cook without touching the beef for 3 minutes, or until the bottom has browned. Flip to brown the other side, 2 minutes or so. Transfer the beef to a big plate and repeat with the rest of the beef. Once all the beef is cooked, remove the pan from the stove. Let cool for 2 to 3 minutes. (*Footnote 2)

6. 6

   Place the pan back onto the stove and turn to medium heat. Add 1 tablespoon of oil.

7. 7

   Add the green onion, ginger, and garlic. Stir a few times to release the fragrance.

8. 8

   Add the bell pepper and baby bok choy. Turn to medium high heat. Stir and cook for 1 minute.

9. 9

   Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens (*Footnote 3). Add back the beef pieces. Stir to coat the beef with sauce.

10. 10

    Transfer everything to a plate immediately and garnish with roasted sesame seeds. Serve hot over steamed rice as a main dish.