Velvet Beef with Charred Broccoli

Method

1. Slice the beef thinly, 4 mm, against the grain. Dissolve the baking soda in the marinade water, pour it over the beef and massage for 1 minute until all the water is absorbed. Then mix in half the light soy, some of the Shaoxing wine, the cornstarch and a little of the oil, and marinate for 20 min. Baking soda loosens the meat proteins, giving that tender restaurant texture; don't use more or it tastes soapy.

   Add in this stepFlank steak (or sirloin) 260 gBaking soda ¼ tspWater (for the marinade) 2 tbspLight soy sauce 2 tspShaoxing wine 1¼ tspCornstarch (for the beef) 2 tspNeutral oil ¼ tbsp

2. Mix the oyster sauce, the rest of the light soy, dark soy, brown sugar, stock, cornstarch for the sauce, black vinegar and sesame oil. Cut the broccoli into florets with long stems and peel the stalks. Slice the garlic, cut the ginger into fine matchsticks, cut the scallion whites into 3 cm lengths, and halve the chilies, shaking out the seeds.

   Add in this stepOyster sauce 2 tbspLight soy sauce 2 tspDark soy sauce 1 tspBrown sugar 2 tspBeef stock 100 mlCornstarch (for the sauce) 2 tspChinese black vinegar (Chinkiang) 1 tspToasted sesame oil 1 tsp

3. Bring the blanching water and salt to a rolling boil in a 20 cm pot over high heat, about 8 min. Blanch the broccoli for 1 min, then plunge it straight into iced water to set the colour. Drain and dry it thoroughly with paper towels; wet broccoli won't char and will spit in the oil.

   Add in this stepWater (for blanching) 1½ LSalt (for blanching) 1½ tspBroccoli 300 g

   high heat

4. Heat a 28 cm pan over high heat until very hot, add some of the oil and lay the broccoli in cut side down. Leave it alone for 2 min 30 sec until blackened in spots, then remove. Those charred spots are the smoky wok flavour.

   Add in this stepNeutral oil 0.6 tbsp

   high heat

5. Add half the oil, heat over high heat until smoking, then lay the beef in a single layer and leave it for 1 minute to build a brown crust; flip and cook 30 seconds more. Work in 1 batch(es), 1 min 30 sec in total, letting the oil smoke again before each batch.

   Add in this stepNeutral oil 1½ tbsp

   high heat

6. Add the rest of the oil, lower to medium heat and stir-fry the chilies, garlic, ginger and scallion for 30 sec until fragrant. Pour the remaining Shaoxing wine around the edge of the pan: it sizzles and the alcohol cooks off, so keep your face away. Stir the sauce, pour it in and bubble for 1 min until it glossily coats the back of a spoon.

   Add in this stepNeutral oil 0.6 tbspDried red chilies 2Garlic cloves 4Fresh ginger 8 gScallions (white parts) 1Shaoxing wine 2¾ tsp

   medium heat

7. Add the beef and broccoli, toss with big movements for 30 sec to coat, and plate immediately. Serve with steamed white rice.