Velvety Ginger and Scallion Beef Stir-Fry

Slice the beef against the grain into 3mm thick strips.

In a medium bowl, combine the beef with 1 teaspoon of cornstarch, 1 teaspoon of soy sauce, and 1 teaspoon of oil, then let it sit for 10 minutes.

Whisk together the oyster sauce, remaining soy sauce, sugar, water, and remaining cornstarch in a small bowl.

Heat a wok or large skillet over high heat until smoking, add 1 tablespoon of oil, and sear the beef in a single layer for 90 seconds without moving it.

Flip the beef and cook for another 60 seconds until browned, then remove from the pan.

Add the remaining tablespoon of oil to the same pan, then stir-fry the ginger and the white parts of the scallions for 30 seconds until fragrant.

Return the beef to the pan, pour in the sauce mixture, and toss vigorously for 30 seconds until the sauce thickens and coats everything.

Stir in the green parts of the scallions, remove from heat immediately, and serve over rice.