Beef fried rice, Chaozhou style

Cut the steak into third-of-an-inch thick strips, then dice the strips into cubes.

Marinate the beef with the soy sauce, dark soy sauce, white pepper and baking soda.

Dice the Chinese broccoli stem into thin rounds and keep the leaf separate.

Finely dice the preserved daikon radish.

Dice the carrot, garlic and ginger.

Beat the eggs well.

Mix the soy sauce, oyster sauce, satay sauce and white pepper into a sauce and set aside, gathered ahead because the stir fry is over in about five minutes.

Heat the wok on high until smoking, add the oil and swirl it around the bottom.

Pour in the beaten egg, let it set, break it into smaller pieces with a spatula, then turn off the heat and remove it.

Heat again on high with more oil, spread the beef out in a circle towards the edge where a gas flame is hottest, and pan fry about 30 seconds a side.

Keep stirring until the beef is charred on the surface, then turn off the heat, tilt the wok to leave the oil behind, and remove the beef.

On low heat, saute the garlic, ginger, preserved radish, carrot and the stem of the Chinese broccoli in that oil a couple of minutes until cooked through.

Switch to high and add the day-old rice; stir a few minutes, keeping the heat high so the rice sears on contact rather than sticking.

When grains start to dance and jump in the wok, pour in the sauce all at once, since this seasoning is a paste rather than a liquid, and keep stirring until it is well mixed.

Return the egg and the beef, add the leafy part of the Chinese broccoli, and mix until the greens are wilted. Taste before serving.