Beef W / Choy Sum Recipe

Slice and marinade

Thinly slice the flank steak across the grain into 1/8–1/4-inch slices. Place the slices into a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil and 1 tsp white pepper. Mix thoroughly so each piece is lightly coated. Marinate at room temperature for 15 minutes (or refrigerate up to 1 hour).

While the beef marinates, whisk together the sauce: 2 tbs oyster sauce, 1 tsp dark soy sauce, 1 tbs light soy sauce, 3 tbs beef or chicken stock, and 1 tsp sugar. In a small cup, combine 1 tsp cornstarch with 1 tbs cold water to make a slurry and set aside.

Trim any tough ends from the choi sum; separate stems from leafy tops if large. Wash thoroughly and drain. Slice the scallion whites thinly and reserve green tops for garnish. Peel and thinly slice the garlic and julienne the ginger so they are ready at the wok.

Stir-fry beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Add half of the marinated beef in a single layer (do not crowd) and sear without moving for 15–30 seconds until the underside browns; stir-fry another 30–45 seconds until just cooked through but still tender. Remove to a plate and repeat with another 1 tbs oil and the remaining beef. Keep beef resting while you cook vegetables.

Cook aromatics and choi sum

Reduce heat to medium-high and add the remaining 1 tbs oil if needed. Add the garlic, ginger and scallion whites; stir-fry 20–30 seconds until fragrant (do not burn). Add the choi sum stems first and stir-fry 30–45 seconds until they begin to soften. Add the leafy tops and continue to stir-fry 30–45 seconds until leaves are wilted but still bright green.

Combine and finish

Return the cooked beef to the wok. Stir the prepared sauce, pour it over the beef and vegetables, and toss to combine. Bring to a simmer. Stir the cornstarch slurry then slowly drizzle into the wok while stirring; cook 30–60 seconds until sauce thickens and becomes glossy and coats the ingredients. Taste and adjust seasoning with up to 1/2 tsp salt and 1/4 tsp black pepper if needed. Turn off heat and stir in 1 tsp sesame oil.

Transfer to a serving platter, sprinkle scallion greens over the top, and serve immediately with steamed rice.