Broccoli and Beef Stir-Fry | Chinese-Style Soy Sauce Wok

Chill the beef in the freezer for 20 minutes to make it easier to slice thinly. Identify the direction of the grain and cut across it into 3 mm-thick slices; beef cut with the grain stays stringy when chewed. Put the slices in a bowl, add the soy sauce, vinegar, ginger, white pepper, and water, and massage by hand until all the liquid is absorbed. Mix in the cornstarch and sesame oil last.

Cut the broccoli into bite-size florets. Do not discard the thick stem: peel its outer layer and cut it into 5 mm slices; that is the sweetest part. Finely chop the garlic and ginger.

Bring salted water to a boil, blanch the broccoli florets and stem slices for 90 seconds, then transfer them immediately to ice water. This shock keeps their color bright green; if hot broccoli sits, it turns olive green. Drain and dry thoroughly; wet broccoli lowers the wok temperature.

Heat a wok or wide skillet until smoking, add two-thirds of the oil, and spread the beef slices in a single layer. Leave them untouched for 60 seconds, then turn and cook for 40 seconds more; the outside should be browned while the inside is still pink, as it will cook once more in the wok. Transfer the beef to a plate.

Add the remaining oil to the wok and stir-fry the garlic and ginger for 20 seconds. Add the broccoli before they burn and toss over high heat for 2 minutes. Stir the sauce and pour it in a circle along the sides; it will bubble and thicken as it hits the hot wok. Toss for 2 minutes, until the sauce coats the back of a spoon.

Return the reserved beef and any juices on the plate to the wok, toss for 30–40 seconds, and remove from the heat. Do not extend this final step; the beef is only being coated with sauce, not cooked through here. If you used chicken thighs instead of beef, make sure no pink remains: cut the thickest piece in half to check, and confirm it reaches 74°C / 165°F on a meat thermometer. Serve immediately with hot rice.