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Beef Stir-Fry with Fresh and Pickled Ginger

Anson Smart
Active time 20 mins
Total time 35 mins
Yield 4

Ingredients

  • 3 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1 1/4 pounds sirloin steak, thinly sliced
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons dry sherry
  • 3 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 1/2 teaspoons Chinese chile-garlic sauce
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoon vegetable oil
  • 1/4 cup julienned fresh ginger
  • 6 scallions, cut into 2-inch lengths
  • 2 tablespoons pickled ginger, sliced into thin strips

How to Make It

  1. 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.

  2. In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch.

  3. 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.