Ingredients

Beef:

• 450g beef skirt, flank, hanger, or flap, sliced for stir-fries
• 2g (½ tsp) baking soda
• 1.5 g (½ tsp) salt
• 1 tsp light soy sauce or shoyu
• 1 tsp Shaoxing wine
• ½ teaspoon (1.5 g) cornstarch

Sauce

• 1 tablespoon (15 ml) dark soy sauce
• 1 tablespoon (15 ml) light soy sauce
• 2 tablespoons (30 ml) Shaoxing wine
• 2 teaspoons (4 g) sugar
• Small pinch of freshly ground white pepper
• Small pinch of MSG

Cornstarch Slurry:

• 2 teaspoons (6 g) cornstarch
• 1 tablespoon (15 ml) water

Stir-Fry

• 8 ounces (225 g) snow peas or snap peas, strings and ends removed
• ¼ cup (60 ml) neutral oil
• 55g fresh ginger, peeled and minced
• 2 cups fresh cilantro or basil leaves, very roughly chopped

Instructions

1. Massage meat into marinade for 60s

Sauce

1. Combine soy sauces, wine, sugar, white pepper, and MSG

Stir-fry

1. Per ~200g beef: 1tbsp oil, 45s
2. Cook vegetables: 1tbsp oil, 30s.
3. Combine: 1tbsp oil, ginger, 15s. Then cooked ingredients
4. Stir the sauce on the edges
5. Stir cornstarch slurry if necesssry, 30s
6. Add cilantro or basil leaves and toss to combine. Transfer to a serving platter and serve immediately with steamed rice.

Notes

N/A

Source: The Wok