Slice beef flank thinly against the grain. Marinate with light soy sauce, Shaoxing wine, sesame oil, cornstarch, and cooking oil for at least 15 minutes.
Wash gai lan thoroughly. Trim tough ends and separate leaves from stems. If stems are thick, halve them lengthwise.
Bring a pot of water to a boil. Add cooking oil and a pinch of salt (optional). Blanch gai lan stems for 1-2 minutes, then add leaves and blanch for another 30 seconds to 1 minute until tender-crisp. Drain and set aside.
Prepare the sauce mixture: Combine light soy sauce, oyster sauce, sugar, white pepper, sesame oil, and cornstarch mixed with water in a small bowl.
Heat cooking oil in a wok over high heat until smoking. Add marinated beef and stir-fry quickly until about 80% cooked and lightly browned, about 1-2 minutes. Remove beef from wok and set aside.
In the same wok, add a little more oil if needed. Sauté minced garlic and sliced ginger until fragrant, about 30 seconds.
Return blanched gai lan to the wok and stir-fry for 1 minute.
Return the beef to the wok. Pour in the prepared sauce mixture.
Toss everything quickly to combine and allow the sauce to thicken, about 1 minute.
Serve immediately.
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