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Ingredients
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Beef Marinade
Vegetables & Aromatics
Sauce
Cooking Oils & Seasoning
Method
Beef Marinade
- 1
Slice and marinate beef
Trim any excess fat and slice the beef thinly against the grain into 3–4 mm slices. Place the beef in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp vegetable oil and 1 tsp white pepper. Mix thoroughly to coat and let marinate 15–20 minutes while preparing vegetables. The cornstarch and oil help tenderize and give the beef a glossy finish when cooked.
Vegetables & Aromatics
- 2
- 3
Blanch broccoli (optional but recommended)
Bring a pot of water to a rolling boil and add a pinch of salt. Blanch broccoli florets for 1 minute until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside. This ensures broccoli cooks through without overcooking other ingredients.
Sauce
- 4
Mix sauce
In a small bowl combine 2 tbs oyster sauce, 1 tsp dark soy (optional), 1 tbs light soy sauce, 120 ml stock (or water), 1 tsp sugar and 1 tsp sesame oil. Stir to combine. In a separate small cup, mix 1 tsp cornstarch with 2 tbs cold water to make a smooth slurry and set aside.
Cooking
- 5
Heat wok and sear beef
Place a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add half of the marinated beef in a single layer (do not overcrowd). Stir-fry quickly for 45–60 seconds until the edges brown but the inside is still slightly pink. Remove onto a plate. Repeat with remaining beef, adding the remaining 1 tbs oil if needed. This two-stage sear prevents steaming and keeps beef tender.
- 6
Stir-fry aromatics and vegetables
With the wok still hot, add a small splash more oil if necessary. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant (do not burn). Add onion and carrot first and stir-fry 1–2 minutes until they begin to soften. Add bell pepper, baby corn and blanched broccoli and stir-fry another 1–2 minutes until vegetables are crisp-tender. Season lightly with 1/2 tsp salt and 1/4 tsp white pepper while stirring.
- 7
Combine beef and sauce
Return the seared beef and any accumulated juices to the wok. Stir to combine with vegetables. Pour the prepared sauce over the mixture and bring to a gentle boil. Stir once, then add the cornstarch slurry gradually while stirring to thicken the sauce to a glossy coating—this should take about 30–60 seconds. Taste and adjust seasoning (add a touch more soy or sugar if desired). Finish with the scallions and a drizzle of sesame oil. Toss and remove from heat immediately.
- 8
Serve
Transfer to a serving platter and serve hot with steamed rice or noodles.