Beef Stir-Fry with Fresh and Pickled Ginger

Ingredients

• 1.5 teaspoons chile-garlic sauce chinese
• 1.5 teaspoons cornstarch 
• 2 teaspoons cornstarch 
• 2 tablespoons cooking sherry dry
• 3 tablespoons cooking sherry dry
• 0.3 cup ginger fresh julienned
• 1 tablespoon hoisin sauce 
• 0.5 cup chicken broth low-sodium
• 3 tablespoons oyster sauce 
• 2 tablespoons pickled ginger sliced into thin strips
• 6  scallions cut into 2-inch lengths
• 1.3 pounds rump steak thinly sliced
• 2 tablespoons soya sauce 
• 3 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. In a large bowl, whisk the sherry with the soy sauce and cornstarch.
2. Add the steak and turn to coat with the marinade.
3. Let stand for 15 minutes.
4. In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch.
5. Lift the beef from the marinade; discard the marinade.
6. Heat a wok or large skillet until very hot.
7. Add 2 tablespoons of the vegetable oil and heat until shimmering.
8. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute.
9. Transfer the steak to a plate.
10. Add the remaining 1 tablespoon of vegetable oil to the wok.
11. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds.
12. Transfer the steak to bowls and serve.