A staple of Chinese-American cuisine relying on the 'velveting' technique (passing meat through oil or water after an alkaline marinade) to render tough cuts of beef incredibly tender, contrasting with the bright crunch of briefly blanched broccoli.
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Velvet the beef. Toss the sliced beef with soda, cornstarch, Shaoxing wine, and a splash of water. Let for 20-30 minutes .
Blanch broccoli. Bring a pot of water to a with a pinch of salt and a drop of oil. Blanch the broccoli for exactly 60 seconds . Drain and rinse under cold water to stop the cooking. It must remain bright green and crunchy.
Prepare the sauce. Whisk the oyster sauce, light soy, dark soy, 1 tsp cornstarch, and 1/3 cup of water or broth.
the beef. Heat a wok with 2 tbsp oil over high heat. Add the beef. Spread it out and let it without moving for 30 seconds , then until just browned. Remove beef from wok.
Aromatics. In the remaining oil, the garlic and ginger for 15 seconds .
Combine. Return the beef and add the blanched broccoli to the wok. Give the sauce a stir and pour it over. Toss continuously over high heat for 1 minute until the sauce thickens into a glossy glaze coating the meat and vegetables. Serve immediately over rice.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
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