Stir-Fried Ginger Beef

• 12 ounces lean flank steak
• 1 T minced fresh ginger
• 1 1/2 tsp soy sauce
• 1 tsp plus 1 T shao hsing rice wine or dry sherry (divided)
• 1 tsp cornstarch (I usually omit the cornstarch)
• 1/2 tsp Diamond kosher salt
• 1/4 tsp black pepper
• 1 tsp plus 1 T peanut or vegetable oil (divided)
• 1-2 T oyster sauce
• 1/4 cup sliced pickled ginger (about 1 ounce), squeezed with paper towels and roughly chopped
• 4 green onions, slivered and cut into 2-inch sections

Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices (partially freezing the meat first makes it easier to slice). In a medium bowl combine the beef, fresh ginger, soy sauce, 1 teaspoon of the rice wine, cornstarch, salt and pepper. Stir to combine. Stir in 1 teaspoon of the oil. In a small bowl, combine the oyster sauce and the remaining 1 tablespoon rice wine.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil, carefully add the beef and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then, using a metal spatula, stir-fry 30 seconds to 1 minute or until the beef is lightly browned but not cooked through. Swirl the oyster sauce mixture into the wok, add the pickled ginger and green onions, and stir-fry 30 seconds to 1 minute or until the beef is just cooked through and the pickled ginger is well distributed.