A classic Peruvian-Chinese stir-fry of crisp broccoli and tender beef in a light soy-oyster sauce. Savory, glossy, and fast, with vegetables that keep their bite.
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Slice the beef steak thinly against the grain. Cut the broccoli into small, even florets, slice the white onion and red bell pepper, trim the snow peas, and chop the scallions. For a fast stir-fry, everything should be ready before the wok goes on the heat.
Toss the beef with the garlic, ginger, white pepper, a little over one-third of the soy sauce, and part of the cornstarch. Mix until every slice is lightly coated, then set it aside while you prepare the sauce.
Mix the remaining soy sauce with the oyster sauce, half the water, the sugar, and the remaining cornstarch until smooth. The sauce should be fluid before it hits the wok; it will thicken within seconds over high heat.
Heat the wok over high heat until very hot. Add almost half of the vegetable oil and stir-fry the beef for 1 to 2 minutes, separating the slices, until it has browned edges and is just cooked through the center. Remove immediately.
Add another portion of the vegetable oil, the broccoli, and the remaining water. Stir-fry over high heat for 3 to 4 minutes, letting the water evaporate as the broccoli cooks. It should be bright green, hot through the center, and still firm to the bite.
Add the remaining vegetable oil, white onion, red bell pepper, and snow peas; stir-fry for 1 minute. Return the beef, pour in the sauce, and toss for 1 to 2 minutes, until everything is glossy and lightly coated with no puddles underneath. Turn off the heat and add the scallions and sesame oil. And that is it! Firm broccoli, tender beef, and chifa sauce clinging exactly where it should. 🔥
