Beef and Broccoli

Steps

1. Toss the beef with 1 tablespoon of the soy sauce, the wine, 1 teaspoon of the cornstarch and the baking soda until every slice is coated. Leave it while you make the sauce and cut the broccoli, at least 15 minutes.
2. In a small bowl, stir together the oyster sauce, the other tablespoon of soy sauce, the sugar, the remaining 2 teaspoons of cornstarch, the ½ cup of water and the sesame oil.
3. Heat 1 tablespoon of the oil in a wok or 12-inch skillet over high heat until it smokes. Add the broccoli and toss for 30 seconds, then pour in the ¼ cup of water, standing back because it will spit. Cover and cook until bright green and a knife meets slight resistance in a stem, about 2 minutes. Tip it onto a plate.
4. Wipe the pan dry and heat another tablespoon of the oil until smoking. Add half the beef in a single layer and leave it until browned underneath, about 1 minute, then toss for 30 seconds; it should still be pink in places. Move it to a plate and repeat with the remaining oil and beef.
5. Put all the beef back in the pan with the garlic and ginger and stir until fragrant, about 30 seconds. Stir the sauce again, since the cornstarch settles, and pour it in with the broccoli. Toss over high heat until the sauce boils, turns glossy and coats everything, about 1 minute.
6. Serve right away over steamed rice.

Notes

Flat iron or sirloin steak, sliced the same way, can stand in for the flank. Buy a good oyster sauce, such as Lee Kum Kee Premium; the cheapest bottles taste mostly of salt and caramel. Leftovers keep 3 days in the fridge, though the broccoli softens.

To make more or less of it, paste the ingredients into our recipe scaler and it works out every amount.