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1. Slice the flank steak thinly against the grain. Toss with 1 tbsp of the light soy sauce, 1 tbsp of the Shaoxing wine, the egg white and 1 tbsp of the cornstarch until coated. Rest for 20 minutes.
400 g Flank steak,
1.0 tbsp Light soy sauce,
1 tbsp Shaoxing wine,
1 tbsp Cornstarch,
1 piece Egg white
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2. Cut the broccoli into small florets. Trim the asparagus and cut into 5 cm (2 inch) pieces. Mince the ginger and garlic, and slice the scallions, separating whites and greens.
1.5 tbsp Fresh ginger,
3 clove Garlic,
3 piece Scallions,
1 piece Broccoli,
1 lb Asparagus
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3. Whisk the remaining light soy sauce, remaining Shaoxing wine, remaining cornstarch, dark soy sauce, sugar, toasted sesame oil and water in a small bowl to make the sauce.
2.0 tbsp Light soy sauce,
1 tbsp Shaoxing wine,
1 tbsp Cornstarch,
1 tsp Dark soy sauce,
1 tsp Sugar,
1 tsp Toasted sesame oil,
4 tbsp Water
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4. Heat a wok over high heat until smoking. Add 1 tbsp of the neutral oil, then sear the steak in a single layer for 1 minute per side until browned. Remove to a plate.
1.0 tbsp Neutral oil
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5. Add another 1 tbsp of neutral oil to the hot wok and stir-fry the broccoli for 2 minutes. Add a splash of water, cover for 1 minute to steam, then uncover. Add the asparagus and stir-fry for 2 minutes until crisp-tender. Remove the vegetables to the plate with the steak.
4 tbsp Water,
1.0 tbsp Neutral oil,
1 piece Broccoli,
1 lb Asparagus
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6. Add the remaining neutral oil to the wok, then the ginger for 30 seconds. Add the garlic and scallion whites for 10 seconds until fragrant.
1.0 tbsp Neutral oil,
1.5 tbsp Fresh ginger,
3 clove Garlic,
3 piece Scallions
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7. Stir the sauce, pour it into the wok and simmer for 30 seconds until glossy and thickened. Return the steak and vegetables and toss for 30 seconds to coat. Top with the scallion greens and serve immediately.
3 piece Scallions
