Ginger Scallion Beef Stir-Fry

Slice the beef against the grain into thin, bite-sized strips and toss in a bowl with cornstarch and a pinch of salt until coated.

Combine the soy sauce, shaoxing wine, and sugar in a small bowl to create the stir-fry sauce.

Cut the white parts of the scallions into 3cm lengths and thinly slice the green tops for garnish, then mince the ginger.

Heat 1 tablespoon of oil in a wok or heavy skillet over high heat until smoking, then add the beef in a single layer and sear for 2 minutes without moving it.

Stir-fry the beef for another minute until browned, then remove the meat from the pan and set aside.

Add the remaining tablespoon of oil to the same hot pan, toss in the ginger and white scallion parts, and stir-fry for 30 seconds until fragrant.

Return the beef to the pan, pour the sauce over everything, and toss rapidly for 1 minute until the sauce thickens and coats the meat.

Remove from heat immediately, fold in the green scallion tops, and serve over rice.