Ingredients
For the Marinade and Beef:
2 tablespoons Shaoxing or dry sherry
1 tablespoon each dark soy sauce and light soy sauce
1 tablespoon peanut oil
1 tablespoon cornstarch
1 ÂĽ pounds flank steak
Fine sea salt and black pepper
For the Sauce:
1 cup beef or chicken bone broth or stock
ÂĽ cup Shaoxing or dry sherry
2 tablespoons each light soy sauce and dark soy sauce
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
To Prepare:
4 tablespoons peanut oil
1 bunch large scallions, trimmed of roots and tough edges of tops
2 generous bunches broccolini, cut into generous bite-sized pieces and thicker stalks cut in half lengthwise, or a large head of broccoli cut into thin florets and stems into batons
2 inches ginger, peeled and cut into thin matchsticks or chopped
6 cloves garlic, chopped
1 jalapeno (optional), chopped and seeded for less heat
Directions
Serves:Â 4
Combine marinade ingredients, except for the meat, salt and pepper, in bag. Freeze meat for 7 to 10 minutes, slice and pat dry. Season very lightly with salt and pepper. Â
Add meat to marinade and let stand 30 minutes or more. Â
For the sauce, in a bowl, whisk up ingredients and reserve.
To prepare, heat a large cast-iron skillet over medium-high to high heat and add a thin layer of oil, scant turn of the pan. Add scallions, char evenly all over 3 minutes and remove to platter. Chop into 1-inch pieces once cool enough to handle. Â
Add another tablespoon oil, turn of the pan, if needed, add the pieces of meat from the marinade and brown until crispy and shellacked-looking. Do this in two stages, if necessary, to avoid crowding the pan. Remove to platter. Â
Add remaining oil, 2 turns of the pan, add broccolini and stir-fry 3 to 4 minutes. Add the ginger, garlic and jalapeno (if using), stir a minute, then add sauce and stir. Add beef and its juices and scallions, toss and serve with Chinese noodles or rice.Â
