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1. In a bowl, combine the sliced beef with the egg white, cornstarch, Shaoxing wine, white pepper, and salt. Mix well until each strip is coated, then set aside to marinate for 20 minutes. This velveting step ensures silky, tender beef.
600 g Beef sirloin or flank steak, thinly sliced against the grain,
1 piece Egg white,
1 tbsp Cornstarch,
2 tbsp Shaoxing wine,
0.5 tsp White pepper,
0.5 tsp Salt
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2. In a small bowl, whisk together the oyster sauce, fish sauce, stock, and the cornstarch for the sauce slurry until smooth. Set aside.
3 tbsp Oyster sauce,
1 tbsp Fish sauce,
0.2 cup Beef or chicken stock,
1 tsp Cornstarch (for sauce slurry)
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3. Heat a wok over the highest flame until smoking. Add half the neutral oil and swirl to coat. Sear the beef in a single layer, without stirring, for 60 seconds, then toss quickly for another 30 seconds until just cooked through but still slightly pink inside. Remove to a plate and set aside.
1.5 tbsp Neutral oil (e.g. avocado or vegetable oil)
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4. Return the wok to high heat. Add the remaining neutral oil, then add the ginger and cook for 30 seconds until fragrant. Add the garlic and cook for 10 seconds, then add the scallion whites.
5 clove Garlic cloves, thinly sliced,
4 piece Fresh ginger, peeled and julienned,
1.5 tbsp Neutral oil (e.g. avocado or vegetable oil),
2 piece Scallions, cut into 2 cm pieces
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5. Add the shiitake mushrooms and stir-fry on high heat for 2–3 minutes until golden and slightly wilted. Then add the bok choy cut-side down and cook for 1–2 minutes until the leaves are bright green and the cut sides are lightly charred.
250 g Shiitake mushrooms, stems removed and caps sliced,
4 piece Baby bok choy, halved lengthwise
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6. Return the beef to the wok. Pour the sauce mixture around the edges of the wok (not directly on the beef) so it sizzles and partially vaporizes before coating everything. Toss everything together vigorously for 30–60 seconds until the sauce thickens and clings glossily to all the ingredients.
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7. Remove from heat and drizzle with sesame oil. Toss through the scallion greens. Serve immediately on a warm platter.
1.5 tsp Dark sesame oil,
2 piece Scallions, cut into 2 cm pieces
