TAKEOUT BEEF & BROCCOLI IN 15 MINUTES

Slice the beef flank steak with the grain into three 2.5-inch wide strips.

Turn each strip 90 degrees and slice thinly on a bias into pieces approximately 1 inch tall, 1/8 inch thick, and 2 inches wide.

Place the sliced meat in a colander and rinse well with water to tenderize it.

In a bowl, combine the rinsed and drained meat with soy sauce, cooking wine, sesame oil, sugar, corn starch, and baking soda.

Mix well to coat the beef thoroughly, then set aside to marinate for 5-10 minutes.

Cut the broccolini into small pieces, with florets about 1.5-2 inches and stems about half an inch.

Thinly slice a quarter of a large white onion.

Grate the garlic and ginger.

In a small bowl, combine sugar, soy sauce, oyster sauce, and Shao-Hsing cooking wine to make the stir-fry sauce.

In a separate small bowl, mix corn starch with water to create a slurry.

Preheat a wok over high heat until it reaches at least 550°F (285°C). Turn on your hood vent.

Add about a tablespoon of high smoke point oil around the edge of the wok. Add half of the marinated beef and stir-fry for 60-90 seconds until browned. Remove the beef to a bowl.

Repeat the process with another tablespoon of oil and the second half of the beef. Cook for 60-90 seconds and transfer to the same bowl.

Deglaze the hot wok with a splash of water and wipe it clean with a damp paper towel held by tongs.

Add more oil, then add half of the broccolini and onions. Stir-fry for 60-90 seconds until charred and tender-crisp, then transfer to the bowl with the beef.

Add another squirt of oil and the rest of the broccolini and onions. Cook for 60-90 seconds, then add the grated garlic and ginger. Stir constantly for about 20 seconds until fragrant.

Return all the cooked beef and vegetables to the wok. Toss to combine for about 15-20 seconds.

Pour the stir-fry sauce around the inside edges of the wok. Add a few spoonfuls of the cornstarch slurry to thicken the sauce.

Toss everything together until the sauce has reduced and thickened, glazing the beef and vegetables.

Serve the beef and broccoli immediately with steamed rice.