Ingredients Deep Dive
What to grab (and what to leave on the shelf)
🥩 The Beef Secret
- Flank/sirloin (1¼ lbs): Look for fine marbling—avoid grayish meat (past prime). Slice against the grain into paper-thin strips (freeze 20 mins first).
- Cornstarch (2 tbsp): Arrowroot for gluten-free, but cornstarch = silkier velvet. Must be dissolved in marinade—lumps = gluey beef.
- Sesame oil (1 tsp): Toasted, not raw. Kadoya brand only—other oils taste like perfume.
🌶️ The Wok Trinity
- Bell peppers (½ red, ½ green, ½ yellow): Firm, glossy skins (no wrinkles). Slice into diamonds—not strips—for even cooking.
- Onion (1 large): Yellow onion only—red = too sweet, white = too sharp. Cut into thick wedges (holds shape).
- Garlic + ginger (2 cloves + 1 tbsp): Fresh, plump cloves. Smash garlic (releases oils); grate ginger (no fibrous chunks).
🥢 The Sauce Alchemy
- Oyster sauce (2 tbsp): Lee Kum Kee only. “Vegetarian” = sugar bomb. Stir can first—should flow like honey.
- Hoisin (1 tbsp, optional): Only add if you crave sweetness. Ah Ma’s rule: “Hoisin is for tourists.”
- Vinegar (1 tbsp): Rice wine vinegar—apple cider = harsh. Must be unheated—heat kills brightness.
