Bite sized pieces of meat, poultry, or fish are briefly blanched (in this case 15 seconds) in hot oil prior to stir-frying. You kind of do this acrobatic where you bring the hot oil to about 280 degrees F, add the beef, fry for 15 seconds, and then pull the beef out with a skimmer and drain it on paper towels.
At this point, you pour off the oil, rinse the wok, and commence the stir-fry.
Did you notice above that I said Grace Young refers to this technique as “advanced?” I’m feeling pretty smug at this point because I pulled this off. With a guest for dinner. The first time I tried it. Did someone say “advanced?”
This dish includes flank steak, carrots, cauliflower, scallions, garlic, and cherry tomatoes. It’s really tasty. Just saying. Take it from someone who is “advanced.”