BEEF, CHICKEN, OR SHRIMP Recipe

Prep and marinate

Pat your chosen protein dry with paper towels. If using beef, slice thinly against the grain; if chicken, slice into 1/2-inch strips; if shrimp, peel and devein. In a bowl combine 3 tablespoons soy sauce, 1 tablespoon rice wine, 1 teaspoon cornstarch, 1 teaspoon sesame oil and 1 teaspoon black pepper. Add the protein and toss to coat. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the fridge).

Mix sauce

While the protein marinates, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon brown sugar (or honey), 1 teaspoon rice vinegar and 1 tablespoon stock or water. In a separate small bowl dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry and set aside.

Prep vegetables

Trim and slice scallions, mince ginger and garlic, slice bell pepper, cut broccoli into small florets and julienne the carrot. Keep vegetables roughly the same size for even cooking.

Cook vegetables

Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add broccoli and carrots first (if using) and stir-fry 1–2 minutes until edges begin to soften. Add bell pepper and about two-thirds of the scallions; stir-fry another 1–2 minutes until vegetables are bright and crisp-tender. Remove the vegetables to a plate and keep warm.

Sear protein

Return the pan to high heat and add the remaining 1 tablespoon oil. Shake excess marinade off the protein and add it to the pan in a single layer. For beef cook 1–2 minutes per side until browned but still tender; for chicken stir-fry 3–4 minutes until cooked through and no longer pink; for shrimp cook 1–2 minutes per side until opaque and curled. Work in batches if needed to avoid crowding. Remove cooked protein to the plate with the vegetables.

Build the sauce

Reduce heat to medium-high. Pour the prepared sauce mixture into the hot pan, scraping up any browned bits. Bring to a gentle simmer for 30 seconds. Stir the cornstarch slurry again and add it to the sauce, stirring constantly. The sauce will thicken within 15–45 seconds.

Combine everything

Return the cooked protein and vegetables to the pan. Toss to coat everything evenly in the sauce and heat through 30–60 seconds. Stir in 1 teaspoon toasted sesame oil and adjust seasoning with salt or more soy sauce to taste. Sprinkle with sesame seeds and the remaining scallions and chopped cilantro if using.

Serve

Serve immediately over cooked rice or noodles (about 4 cups cooked serves 4).