Four Seasons Beef Recipe

Slice and marinate

Trim excess fat from the steak and slice very thinly across the grain into bite-sized strips (about 1/8–1/4 inch thick). In a bowl combine 3 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tbs vegetable oil, 1 tsp sugar and 1 tsp freshly ground black pepper. Add the sliced beef and toss until evenly coated. Marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

While the beef marinates, whisk together 2 tbs oyster sauce, 1 tbs light soy sauce, 3 tbs beef or chicken stock and 1 tsp sesame oil in a small bowl. In a separate small bowl dissolve 1 tsp cornstarch into 1 tbs cold water to make a slurry; set both aside.

Prepare the vegetables: cut broccoli into small florets, halve the baby corn lengthwise, slice the carrot on the bias, and trim the snow peas. Blanch broccoli and carrots in boiling salted water for 60–90 seconds until bright and slightly tender; remove with a slotted spoon and immediately plunge into ice water to stop cooking. This keeps a crisp-tender texture. Drain and set aside. Baby corn and snow peas require minimal cooking; leave them raw until stir-frying (they will cook quickly).

Heat a wok or large skillet over high heat until smoking slightly. Add 2 tbs neutral oil and swirl to coat. Add the marinated beef in a single layer (do this in two batches if needed to avoid crowding). Let the beef sear undisturbed for 20–30 seconds, then stir-fry for another 30–45 seconds until just browned but still juicy. Remove beef to a plate and keep warm.

Return the wok to high heat and add another 1 tbs oil if needed. Add the sliced garlic and julienned ginger and stir for 10–15 seconds until fragrant (don't burn). Add the blanched broccoli, carrots, baby corn and snow peas to the wok. Stir-fry for 30–60 seconds to heat through and combine flavors. Sprinkle 1/4 tsp salt over the vegetables and toss.

Return the beef and any accumulated juices to the wok and pour in the prepared oyster-soy sauce mixture. Stir to combine. When the sauce comes to a simmer, stir the cornstarch slurry once more then add it to the wok while stirring. Cook for another 30–60 seconds until the sauce thickens and coats the beef and vegetables.

Turn off the heat, drizzle 1 tsp sesame oil if not already added to the sauce, toss in the scallions and give a final stir. Taste and adjust seasoning with a pinch more salt or soy if needed. Transfer to a serving platter.