Ingredients

Start to finish: 25 minutes
Servings: 4

3 tablespoons plus 1 teaspoon dark soy sauce
3 bunches scallions, chopped (about 1 1/2 cups chopped)
1 pound lean boneless beef (such as top sirloin), very thinly sliced
1/4 cup corn starch
1/4 cup water
1/2 cup sesame oil
Generous pinch fennel seed
1/2 cup chicken broth
2 teaspoons rice wine
1/4 teaspoon grated fresh ginger

Directions

In a medium bowl, combine the soy sauce and scallions. Add the beef and mix to coat.

In a small bowl, mix the corn starch with the water until dissolved. Add to the beef mixture and stir well. Set aside.

In a wok, heat the oil over high. Add the fennel seeds and cook, stirring constantly, until the oil starts to smoke. Add the beef mixture, with the marinade, and stir-fry until barely cooked, about 2 to 3 minutes.

Add the stock and rice wine. Cover the wok and boil for 1 minute. Add the ginger, stir and serve.