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Beef Stir-Fry with Fresh and Pickled Ginger



In a large bowl, whisk the sherry with the soy sauce and cornstarch.
Add the steak and turn to coat with the marinade.
Let stand for 15 minutes.
In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch.
Lift the beef from the marinade; discard the marinade.
Heat a wok or large skillet until very hot.
Add 2 tablespoons of the vegetable oil and heat until shimmering.
Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute.
Transfer the steak to a plate.
Add the remaining 1 tablespoon of vegetable oil to the wok.
Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds.
Return the steak to the wok and add the pickled ginger and the sauce.
Stir-fry until the sauce thickens, about 10 seconds.
Transfer the steak to bowls and serve.