Beef and Fermented Black Bean Stir-Fry

Slice the flank steak against the grain into 5 millimeter thick slices to ensure tenderness. Wash hands and sanitize the cutting board thoroughly after handling raw meat to prevent cross-contamination.

Place the sliced beef into a mixing bowl. Add the light soy sauce, Shaoxing wine, cornstarch, baking soda, and water. Vigorously massage the liquids into the meat until fully absorbed, then fold in the neutral oil to seal it. Let sit at room temperature for 20 minutes.

In a small mixing bowl, whisk together the chicken stock, oyster sauce, light soy sauce, dark soy sauce, granulated sugar, toasted sesame oil, and cornstarch until the sugar and cornstarch are completely dissolved.

Heat a wok or large heavy-bottomed skillet over high heat until lightly smoking. Add 15ml of neutral oil. Spread the marinated beef in a single layer and sear without moving for 1 minute to develop a crust. Stir-fry for another minute until lightly browned outside but still slightly pink inside, reaching at least 63 degrees Celsius or 145 degrees Fahrenheit internally. Remove the beef and set aside.

Wipe the wok clean if necessary, return it to medium-high heat, and add the remaining 15ml of neutral oil. Add the sweet onion wedges and saute for 2 minutes until they begin to soften and pick up a slight char on the edges.

Push the onions to the sides of the wok to create a space in the center. Add the chopped fermented black beans, minced garlic, and minced ginger to the clearing. Saute briefly until highly aromatic, about 30 seconds, before tossing together with the onions.

Return the seared beef and any accumulated resting juices to the wok. Give the prepared stir-fry sauce a quick stir to re-incorporate the cornstarch, then pour it over the meat and vegetables. Simmer everything together, tossing continuously, for 1 to 2 minutes until the sauce thickens to a glossy coating.

Remove the wok from the heat immediately to prevent overcooking the beef. Serve hot alongside steamed rice.