Beef with Broccoli

Cut and wash the beef. Find the direction of the grain and slice against it, avoiding cuts that are too thin. Massage the meat in water to remove blood, then strain.

Cut the broccoli and vegetables. Cut the broccoli into bite-sized pieces, separating out the main stem. Slice the carrot thin, cube the ginger, cut the scallions diagonally, and mince the garlic.

Prepare the beef marinade. Combine the baking soda, oyster sauce, light soy sauce, water, cornstarch, white pepper, sugar, and cooking wine. Mix thoroughly.

Mix the beef into the marinade. Add the beef to the marinade and massage until fully coated. Let it rest for 30 minutes.

Make the sauce. In a bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, water, cooking wine, sugar, cornstarch, and white pepper.

Boil the broccoli. Bring water to a boil with a splash of oil and a pinch of salt. Add the broccoli and cook for about 2 minutes until bright green, then drain thoroughly.

Cook the beef. Coat the marinated beef with cooking oil. Heat the wok on the highest heat, add cooking oil and coat the surface, then reduce the heat slightly. Cook the beef for 30-60 seconds until browned, flip, and cook another 60-90 seconds. Remove and set aside.

Stir-fry the vegetables and beef. Add the remaining oil. Fry the garlic and ginger for 20-30 seconds, add the scallions and carrots for 20-30 seconds, then add the broccoli for 30-40 seconds. Return the beef and cook together for 30-45 seconds, adding a splash of water if needed.

Add the sauce and stir-fry everything. Pour the sauce into the wok and mix constantly for about 1 minute. Add the sesame oil. Optionally coat with a finishing oil ("mei jau").

Taste test and plate. Adjust the flavors to your preference and plate. This dish is typically served family-style in the center of the table.