Beef stir-fry

Chinese stir-fries have long been a popular takeaway option in this country, predating by many years the influx of new residents from that part of the world. These dishes are easy to replicate at home using inexpensive ingredients.
This week's recipe features very affordable skirt steak, part-frozen to make it easier to slice, and marinates it in a mixture that includes a dash of tenderising baking soda. The technique was shown to me many years ago by Edith Ng, one of the first people in Auckland to teach the cooking techniques of her homeland.
A wok is a worthwhile investment. Mine has been in regular use for more than 30 years, and it performs as well today as it did when I brought it home. Be sure to also buy the flat "spoon" used for stir-frying.
350g skirt steak
half cm-thick slice ginger, peeled, chopped
1 tsp each salt and sugar
one and a half tsps each dark soy sauce, Chinese rice wine
half tsp each sesame oil, baking soda
1 tsp each cornflour and water, mixed to paste
3 Tbsps peanut or vegetable oil
1 head broccoli
3 carrots, peeled, cut into quarter cm sticks
1 cup chicken stock, mixed with three-quarters tsp each of salt, sugar, light soy sauce
1 Tbsp cornflour
Trim skirt steak, discarding silverskin or fat, and cut lengthwise in 3cm-wide strips. Wrap in clingfilm and chill in the freezer for 2 hours or so, or until partly firm.
Cut crosswise into very thin strips, place in a bowl and mix with the ginger, salt, sugar, dark soy sauce, rice wine, sesame oil, baking soda and cornflour paste.
Add one tablespoon of the oil, stir well then leave to marinate for 30 minutes or more.
Split broccoli into florets and peel the stems. Peel the stalk, discarding all the stringy bits, and cut into sticks to match the carrots.
Heat another tablespoon of oil in a wok or large frypan and add the steak. Cook, stirring constantly, until it changes colour, then remove.
Heat the remaining tablespoon of oil and add carrot, stir for 20 seconds then add broccoli. Add stock mixture, bring to the boil, cover, lower the heat and simmer 3 or 4 minutes.
Stir in the steak.
Add a little water to the cornflour to make a thin paste and drizzle into the mixture until the liquid thickens slightly, being careful not to overdo it. Check the seasoning, then serve on boiled white rice.
Serves 4
Wine match
Beef is usually partnered with red wine, but because the meat is not a major part of this dish, I prefer to balance the sweet and salty character of the sauce with a dry riesling. From Central Otago, Valli Old Vine Riesling 2009, $28-$30, has honeysuckle notes on the nose and enough clean fruit and lively acid  to balance the salty soy sauce.