Glen's Absolute Fave Beef And Broccoli Stir Fry

Our Stir Fry Beef And Broccoli (And Other Green Veggies) recipe is pretty tasty... If you only cook one recipe in a wok, this Chinese food takeout classic should be it.
Jules and I have travelled all over China a few times now, and we've found that the flavours of 'Beef with Green Vegetables' are different in each region, and in each region the Green veg will be different depending on the seasons.


Ingredients:
15 mL (1 Tbsp) cornstarch
1 mL (1/8 tsp) baking soda
75 mL (⅓ cup) sake
45 mL (3 Tbsp) soy sauce
15 mL (1 Tbsp) toasted sesame oil
500g (1 pound) flank steak sliced thin against the grain
60 mL (¼ cup) oyster sauce
15 mL (1 Tbsp) soy sauce
15 mL (1 Tbsp) chile-garlic sauce
Neutral oil like grapeseed for frying
250g (½ pound) broccoli, stems and florets cut up
250g (½ pound) asparagus spears or other green veg



Method:
In a large bowl, whisk together the cornstarch, baking soda, sake, and 3 Tbsp of soy sauce.
Add the sliced beef to the bowl, and toss to combine, then set aside while you prep the rest.
Mix in a small bowl the oyster sauce, the remaining soy sauce, sesame oil, and the chile-garlic sauce.
Set aside.
Heat ¼ cup of oil in a wok set over high heat.
When the oil is hot and shimmering, add half the beef to the wok, and stir-fry until it is browned, crisp and and about 60% cooked.
Transfer to a bowl or plate, and then repeat with remaining beef.
Wipe out the wok, and return it to the stove over high heat.
Add a tablespoon of oil, swirling it around to heat it.
Add the broccoli, tossing and stirring frequently, until lightly charred.
Toss in the asparagus.
Add 2 tablespoons water to the wok, and steam until tender crisp.
Return beef to the wok, toss to combine, then add the sauce.
Cook, stirring and tossing until sauce reaches your desired thickness.

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