Beef and broccoli

Cut the flank with the grain into two inch planks, then into slices about a quarter of an inch thick, not thinner.

Velveting marinade: combine 10 g soy sauce, 5 g sesame oil, 5 g shaoxing wine or mirin, 2 g sugar, 2 g cornstarch and 2 g baking soda and stir.

Toss the cut beef in the marinade to coat and let it sit 15 minutes.

Drop a long squiggle of high smoke oil into a hot wok and add 350 g chopped broccoli.

Add 100 g thinly sliced onions and a strong pinch of salt and stir fry three to four minutes over pretty high heat.

After about three minutes, when the broccoli has lost its raw edge and the onions have browned, tip the vegetables into a bowl.

Wipe the wok, add a generous hit of oil and drop in half the velveted beef, cooking in batches so it sears rather than steams.

After 60 seconds loosen the meat and toss; cook no more than about 90 seconds more over high heat to a rough medium, seared on one side.

Move the beef to the bowl and repeat with the rest.

Add 10 g minced garlic and 10 g grated ginger and saute briefly; over this heat the garlic burns past about 20 seconds.

Return the vegetables and beef to the wok and stir.

Stir fry sauce: combine 30 g soy sauce, 30 g beef stock or water, 30 g Shaoxing wine or mirin, 50 g oyster sauce, 10 g sugar and five to seven grams of cornstarch.

Pour the sauce around the superheated outer edge and toss until it thickens and coats.