Mastering the Stir-Fry

• 1/2 lbflank steak, sliced against the grain into 1/8-inch strips
• 2 cupsbroccoli florets, cut into bite-sized pieces
• 2 tbspneutral high-smoke point oil like grapeseed or canola
• 2 clovesgarlic, thinly sliced
• 1 tspfresh ginger, minced
• 2 tbspsoy sauce
• 1 tbspoyster sauce
• 1/2 tsptoasted sesame oil

If you add too much at once, the temperature drops and the ingredients release their water, resulting in boiled, gray food. Cook in small batches if your pan is not large enough to keep everything in contact with the hot surface.

1. Heat the pan

   Place your wok over the highest flame possible. Wait until a drop of water flickers and evaporates immediately upon contact.

2. Sear the protein

   Add one tablespoon of oil. Drop in the beef strips. Let them sit undisturbed for 45 seconds until a brown crust forms on the bottom, then toss until just browned. Remove to a clean plate.

3. Blanch the vegetables

   Add the remaining oil. Toss in the broccoli. Add two tablespoons of water and cover for 60 seconds to soften the stems slightly. Remove the lid and continue tossing until the water evaporates and the edges of the broccoli turn bright green with brown spots.

4. Aromatize

   Clear a space in the center of the pan. Add the garlic and ginger. Stir for 10 seconds until the scent fills the kitchen but the garlic has not yet turned brown.

5. Combine and glaze

   Return the beef to the pan. Pour the soy and oyster sauce over the mixture. Toss rapidly for 30 seconds to coat everything in a dark, glossy glaze. Remove from heat and stir in the sesame oil.