Spicy Beef Kidney Stir-Fry with Ginger & Scallions

1.Prepare the kidneys by removing the white core and slicing them into thin 3mm pieces. Soak in cold water for 10 minutes, drain, and pat thoroughly dry.

2.In a small bowl, whisk together the dry sherry, soy sauce, and cornstarch. Toss the kidney slices in this mixture and let marinate for 5 minutes.

3.Heat a wok or large skillet over high heat with the vegetable oil until shimmering.

4.Add the ginger, garlic, and chilies to the wok. Stir-fry for 30 seconds until fragrant but not browned.

5.Add the kidney slices in a single layer. Sear for 1 minute without moving to develop a crust, then stir-fry rapidly for another 2 minutes until just cooked through.

6.Toss in the snow peas and scallions. Stir-fry for 1-2 minutes until the snow peas are bright green and crisp-tender.

7.Stir in the oyster sauce and black pepper, tossing everything to coat evenly in the glossy sherry-based glaze.

8.Remove from heat, drizzle with sesame oil, and serve immediately over hot steamed jasmine rice.