Chinese Scallion Beef Stir-Fry

Slice the flank steak thinly against the grain. In a bowl, toss the beef with 2 tsp neutral oil, 1 tsp soy sauce, and 1 tbsp cornstarch until evenly coated. Let it marinate at room temperature for 30 minutes.

Make the sauce by stirring together the sesame oil, 1 tbsp soy sauce, hoisin sauce, hot water, and white pepper in a small bowl. Spread the marinated beef on a plate, sprinkle with the remaining 3 tbsp cornstarch, and toss lightly. Shake off any excess starch.

Heat a wok or large skillet over high heat until very hot. Add the remaining neutral oil, swirl to coat, then add the beef in a single layer. Sear for about 30 seconds per side, just until browned, then transfer the beef to a plate.

Pour off excess oil, leaving about 2 tbsp in the wok. Reduce the heat to medium-low, add the minced ginger, and cook for about 15 seconds until fragrant and lightly golden.

Increase the heat to high. Add the white parts of the scallions and stir-fry briefly, then pour in 1 tbsp Shaoxing wine around the side of the wok to deglaze.