Beef and Broccoli with Oyster Sauce

Cut the steak across the grain into strips 3 inches long and 1/4 inch thick. In a bowl, stir together the cornstarch, salt, sugar, baking soda, and 2 tablespoons water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.

Meanwhile, make the sauce. In a bowl, combine the oyster sauce, dark and light soy sauces, peanut oil, cornstarch, sugar, white pepper, and 2 tablespoons water. Set aside.

Bring a saucepan three-fourths full of water to a boil, add the broccoli florets, and blanch until just tender, 3-4 minutes. Drain, rinse under running cold water until cool, and then drain again. Set aside.

Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep saut pan over high heat, heat 2 tablespoons of the peanut oil until very hot. Add the beef and stir-fry until it just turns opaque, about 3-4 minutes. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.

Wipe out the pan with paper towels, reheat over high heat. Add the remaining 1 tablespoon oil and heat until very hot. Add the garlic and ginger and stir-fry until just tender, about 5 minutes. Pour in the rice wine and deglaze the pan, stirring to dislodge any browned pits from the bottom. When the wine has evaporated, add the sauce, stir, and bring to a boil. Immediately add the beef and broccoli and stir-fry until the sauce thickens and the beef is heated through, about 3 minutes. Transfer the beef and broccoli to a warmed bowl and serve.

Makes 4-6 servings.