Velveted steak tips with Brussels sprouts

Quick-thaw the steak tips in cool water and wash them, which opens up the muscle tissue for velveting.

Mix about a pound of meat with 1/4 tsp baking soda, about 1/2 tsp cornstarch, a splash of soy sauce and a little sugar; mix well.

Refrigerate; velveting works in as little as half an hour, but give thicker pieces overnight.

Trim the stem end off the Brussels sprouts, cut in half and discard tattered leaves.

Steam in a hot pan with a film of water, tightly covered, until fork tender, about 10 minutes.

Shock the sprouts in cool water to stop the cooking and keep the green color.

Stir-fry the marinated steak tips in a little oil on max heat until browned and juice pushes to the surface.

Add the sprouts to reheat, then the garlic and ginger, a little molasses and more soy sauce; add sprout water if it needs moisture.

If loose, stir in a cornstarch slurry made with soy sauce and let it bubble to thicken.

Taste and adjust; finish with a splash of rice vinegar and sesame seeds on top.