Scallion Beef Stir Fry (葱爆牛肉)

Ingredients

• lb (16 oz) beef flank steak, slice d into 1/4” (4 mm) thick piece s (or skirt steak, or other cut)
• tablespoon shaoxing wine(or dry sherry)
• 1/4 teaspoon salt
• teaspoon cornstarch
• 1/4 cup chicken broth
• tablespoon ssoy sauce
• teaspoon dark soy sauce(Optional, *Footnote 1)
• tablespoon sShaoxing wine(or dry sherry)
• teaspoon ssugar
• teaspoon scornstarch
• 1/4 teaspoon white pepper powder
• tablespoon speanut oil(or vegetable oil)
• Chinese chili peppers, dried
• clove sgarlic, slice d
• Chinese scallions, tough end removed and slice d on a bias (or leeks) (*Footnote 2)

Instructions

1. Combine the beef, Shaoxing wine, and salt in a medium sized bowl. Mix well with your hands. Add the cornstarch and mix again, until all the ingredients are evenly coated.
2. Mix the sauce ingredients together in a medium sized bowl and set aside.
3. Heat the oil in a large nonstick skillet over medium high heat until hot.
4. Add the beef and spread it out as much as you can without overlapping ( Footnote 3).
5. Let cook without touching for 30 seconds, or until the bottom is lightly browned.
6. Flip and cook the other side for another 30 seconds, until the surface is cooked but the inside is still a bit pink.
7. Transfer the beef to a plate and set aside.
8. If your pan does not have any oil left, drizzle a bit more oil into it. Add the dried chili peppers and garlic. Stir a few times until the chili pepper turns dark.
9. Add the scallions. Stir and cook for 30 seconds, until the scallions start to soften. If you are using regular leeks, you might need to cook them a bit longer.
10. Add back the beef and pour in the sauce. Stir and cook until the sauce has thickened, 1 minute or so. Immediately transfer everything to a big plate. Serve hot as a main dish.