As is so often the case in Chinese cooking, meat is used here to complement the vegetables. The Chinese broccoli in this dish, with its distinctive flavor, similar to asparagus, goes especially well with the velvety beef slices. If it is not available, use broccoli as a substitute.

Ingredients:

4 to 6 ounces (115 to 175 grams) beef, fillet, rump or skirt, steak, trimmed
1 to 1 1⁄2 pounds (450 to 675 grams) Chinese broccoli, trimmed
4 to 4 1⁄2 tablespoons peanut or corn oil
4 thin slices fresh ginger root, peeled
1⁄4 to 1⁄3 teaspoon salt
1⁄4 to 1⁄3 teaspoon sugar
1 or 2 cloves garlic, peeled and cut diagonally into slivers
2 scallions, cut into 1-inch
(2.5-centimeter) sections, white and green parts separated
1⁄2 tablespoon Shaohsing wine or medium-dry sherry

For the marinade:
1⁄4 to 1⁄3 teaspoon salt
1⁄4 to 1⁄3 teaspoon sugar
1 teaspoon thick soy sauce
3 or 4 turns black pepper mill
1 teaspoon Shaohsing wine or medium-dry sherry
1⁄2 teaspoon potato flour
1 tablespoon water
1 teaspoon peanut or corn oil

For the sauce:
1⁄2 to 3⁄4 teaspoon potato flour
3 to 5 tablespoons water
1 to 1 1⁄2 tablespoons oyster sauce
1⁄2 tablespoon thick soy sauce

Directions:

Cut the beef across the grain into slices about 1 by 1 1⁄2 inches and 1⁄5 inch (2.5 by 3.5 centimeters and 5 millimeters) thick. Put into a bowl. Prepare the marinade: Add the salt, sugar, soy sauce, pepper, wine or sherry, potato flour and water to the beef. Stir until well coated. Let marinate for 15 to 30 minutes. Blend in the oil.

Cut the Chinese broccoli into pieces measuring about 3 or 4 inches (7.5 or 10 centimeters) long. Prepare the sauce: Mix together the potato flour, water, oyster sauce and soy sauce.

Heat a wok until hot. Add 1 1⁄2 to 2 tablespoons of the oil and swirl it around. Add the ginger, stir. Add the Chinese broccoli. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss in rapid succession for about 1 minute, adjusting the heat if the broccoli begins to burn. Add the salt and sugar. Now add 4 or 5 tablespoons of water, bring to a boil, continue to cook, covered, over moderate heat for about 4 or 5 minutes. The broccoli should be tender yet crunchy. Transfer with a perforated spoon to a warm serving plate and keep warm.

Wash and dry the wok. Reheat over high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic, then stir in the white scallions.

Add the beef and turn and toss for about 30 seconds to brown. Splash in the wine or sherry around the side of the wok, continuing to stir as it sizzles. Add the well-stirred sauce to the wok. Toss and stir as the sauce thickens. Add the green scallions and remove from the heat.

Scoop the beef mixture over the Chinese broccoli. Serve immediately.

Serves 4 with 3 other dishes.