Place the sliced beef, ginger, meat tenderizer and sesame oil in a large ziplock bag and toss to combine. Marinate for at least 20 minutes or up to 2 hours. The meat tenderizer creates the soft texture Chinese food meat is known for, but you can substitute 1/2 tsp aking soda plus 1/4 tsp salt instead.
When your beef is ready, heat a dry wok (or large saute pan) over high heat. Add the trimmed broccoli stems and cook for a minute. Then add the broccoli florets and cook for a few minutes. Add the bamboo and carrots and cook until they start to char.
Once the vegetables start to char, add 1 tablspoon canola or other high smokepoint oil and cook until the vegetables are charred and cook through, about 7-8 minutes.
Remove the vegetables from the pan.
Add the 1/2 cup of potato starch to the bag of meat and shake it up to coat. Set up a cooling rack by the stovetop.
Heat up 1 cup of canola oil in the wok over high heat. Fry the beef in batches with the ginger pieces. and place on the rack to cook when they are done.
Let's get saucy.
Remove all the oil from the wok except 2 tablespoons and let cool. Add in the 2 tablespoons minced ginger and 1/2 cup minced garlic and sweat over low heat.
Add in the oyster sauce, brown sugar and black pepper and adjust to taste.
Add the 1/2 teaspoon potato starch to 1 cup water to make a slurry. Add it to the sauce while stirring vigorously until the sauce is thick. Then add in 1 tablespoon sesame oil. You should have a thick, shiny, slightly sticky sauce.
Increase the heat to high heat and add the vegetables back in and coat in the sauce. Then add half the beef in- we add it last so it stays crispy- just to coat. Save half the beef for the top if you like for extra crispy pieces.
Garnish with sesame seeds and serve with rice of you like.
Keyword Beef, Broccoli, Chinese Food, Jewish Christmas