CRISPY BEEF CHINESE DISH RECIPES

Steps:

• In a shallow bowl, dust the flank steak pieces with the baking soda and toss gently. Refrigerate for 30 minutes.
• In a small bowl, combine the soy sauce, sake, oyster sauce, Worcestershire, sugar and sesame oil and whisk to blend. In another small bowl, whisk 1/2 cup of the chicken stock with 2 teaspoons of the cornstarch.
• In a wok, heat 2 tablespoons of the canola oil until shimmering. Add the broccoli and stir-fry over high heat until the florets are starting to brown, about 5 minutes. Add the remaining 1/2 cup of chicken stock and cook until the stock has evaporated and the broccoli is crisp-tender, about 3 minutes. Transfer the broccoli to a bowl.
• Heat another 2 tablespoons of oil in the wok. Add the onion and cook over moderately high heat until browned and beginning to soften. Scrape the onion over the broccoli. Wipe out the wok.
• Heat the remaining 2 tablespoons of oil in the wok. Toss the meat with the remaining 1 teaspoon of cornstarch. Add the garlic and ginger to the wok and stir-fry until light brown and fragrant, about 30 seconds. Add the meat and stir-fry until no longer pink, about 2 minutes. Return the broccoli and onion to the wok and toss to combine. Add the soy sauce mixture and stir-fry until the meat is cooked through and the sauce is hot, about 2 minutes. Stir the chicken stock-cornstarch mixture and add it to the wok. Bring to a boil and, when the sauce thickens, season with salt and serve immediately.

Steps:

• "Remove excess fat from meat, and slice against the grain into thin strips. Place meat in a quart ziploc bag. Combine marinade ingredients, stir well and pour over meat. remove excess air from bag, seal and squeeze bag to distribute marinade evenly over all the meat. Refrigerate 1-4 hours. Combine all sauce ingredients, whisk together and set aside. Remove marinated meat from fridge and drain marinade from the meat. place meat in a large bowl and add 3 tablespoons corn starch. Toss until all meat is coated evenly. Heat large skillet over medium high heat, add 2TBS olive oil to the pan. Add meat in batches keeping it in a single layer, not overcrowding the pan. Sear the steak on the first side until it is very brown and slightly crisp (about 4 minutes ?? seems too long ??) Flip and sear the other side until crisp and brown. When both sides are cooked, transfer to a plate and set aside. Continue process with remaining steak until all piece are cooked, adding more oil as needed. In same skillet, (add 1 tbsp. more oil if needed) add broccoli and snap peas sauté until lightly browned and tender - about 5 minutes. Remove veggies to plate with meat. Reduce heat to medium. Stir sauce ingredients and pour into the skillet. In a small dish combine corn starch and cold water, mix well to form slurry. Once sauce begins to bubble, slowly pour in the slurry WHILE STIRRING. Sauce should thicken quickly. Return steak and veggies to skillet, and toss to coat all with the sauce. Serve over rice."