Beef and Rapini Stir Fry Recipe

How to make it

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• Trim beef of fat, and slice against the grain into thin slices.
• Whisk together wine, sugar, soy sauce and grated ginger root in a bowl.
• Add beef, and marinate for 30 minutes.
• Trim about 1/2 inch from rapini stems and discard.
• Slice remaining stems into 1-inch pieces and reserve stems and leaves separately.
• Set aside about a third of the rapini leaves and sliver them.
• Heat 1/4 cup oil in wok or deep skillet on high heat.
• Working in batches, carefully add slivered rapini and fry for 30 seconds to 1 minute or until crispy.
• [Do not be alarmed, they crackle and hiss a bit. ]
• Drain on paper towels.
• Season with salt.
• Add more oil to the pan if necessary to make 2 tbsp.
• Remove beef from marinade and season with salt and pepper.
• When oil is very hot add beef to oil.
• Do not crowd the pan.
• Work in batches, if necessary.
• Stir-fry until cooked on the outside but rare in middle, about 1 minute per batch.
• Remove meat and reserve.
• Wipe out pan. Return to heat and add 1 tbsp oil.
• When hot, add rapini stems and onion to oil and stir-fry 1 minute.
• Add 2 tbsp water, cover and cook 1 minute.
• Add leaves, cover and steam for 1 more minute.
• Stir in stock, vinegar and oyster sauce.
• Return meat and any juice.
• Stir everything together and drizzle in just enough cornstarch mixture to thicken sauce.
• Bring to boil stirring until thickened, then stir in sesame oil.
• Place in serving dish and garnish with slivered rapini.