Beef and Asparagus Stir-Fry

Place the beef in a small bowl and toss with 1 tsp oil, 1 tsp light soy sauce, and 1 tsp cornstarch until evenly coated. Trim about 1 inch from the woody ends of the asparagus, peeling the lower stalks if they are thick, then cut the spears diagonally into 2-inch pieces.

In another bowl, whisk together the remaining 4 tsp light soy sauce, dark soy sauce, salt, sugar, sesame oil, and hot chicken stock until combined. Mince the garlic and have the Shaoxing wine ready so everything is prepared before cooking.

Heat a wok or large skillet over high heat until very hot. Add 2 tbsp oil, swirl to coat, then spread the beef in a single layer. Let it sear undisturbed for 15 to 30 seconds, stir-fry briefly until the outside is browned, and transfer the beef to a plate.

Add the remaining 1 tbsp oil to the wok, then stir-fry the garlic and asparagus for about 10 seconds. Pour the Shaoxing wine around the edge of the wok, cover, and cook on high for 20 to 30 seconds to lightly steam the asparagus.

Uncover and pour in the sauce mixture. Add the white pepper, return the beef to the wok, and toss everything together until the sauce comes to a simmer. If needed, mix 1 tsp cornstarch with 1 tbsp water and add a little at a time to thicken the sauce. Serve immediately.