BEEF AND GREEN BEAN STIR-FRY
1 pound flank steak, skirt steak, hanger steak or flap meat (cut into 1/4-inch strips)
1/4 cup soy sauce (divided)
1/4 cup shaoxing wine or dry sherry (divided)
2 teaspoons corn starch
1/3 cup chicken stock (low-sodium homemade or store-bought)
1/4 cup oyster sauce
1 tablespoon sugar
1 teaspoon sesame seed oil
2 medium cloves garlic (finely minced, about 2 teaspoons)
2 teaspoons fresh ginger (finely minced)
3 scallions (whites finely sliced, greens cut into 1/2-inch segments, reserved separately)
4 tablespoons vegetable, peanut, or canola oil
1 pound cryo-blanched green beans (ends trimmed)
Combine beef, 1 tablespoon soy sauce, and 1 tablespoon shaoxing wine in a bowl and toss to coat. Place in refrigerator and let marinate for at least 20 minutes at room temperature and up to 3 hours.
Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil. Set aside. Combine garlic, ginger, and scallion whites in a bowl and set aside.
When ready to cook, heat 1 tablespoon oil in a wok or saute pan over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok. Repeat with 1 more tablespoon oil and half of cryo-blanched green beans. Transfer to bowl with beef. Repeat with remaining oil and remaining cryo-blanched green beans. Return wok to high heat until smoking. Return beef and beans to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and scallion greens and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve.
For the Cryo-Blanched Green Beans: Lay beans out in a single layer on a rimmed baking sheet and place them in the freezer, uncovered, until completely frozen, about 2-3 hours. Transfer beans to a zipper-lock freezer bag, squeeze out any excess air, seal, and return to the freezer. When ready to cook, let beans thaw at room temperature for 30 minutes.
Tip: Alternatively, fresh beans can also be blanched in 4 quarts of salted water for 3 minutes and drained.