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**BEEF & BRUSSELS, WOULD SERVE 4 WITH RICE**

1 lb (454g) steak tips
1 lb brussels sprouts
minced ginger and garlic (I used two frozen cubes of each)
cornstarch
baking soda
soy sauce
vinegar
sugar and/or some sweetener (I used molasses)
sesame seeds

If so inclined, wash the meat in plain water, massaging it thoroughly before draining dry — this step seems to help the meat absorb the velveting mixture to come, but I'm not 100% sure.

Once dry, massage the meat with 1/4 teaspoon baking soda, 1/2 teaspoon cornstarch, a pinch of sugar and a big splash of soy sauce. Refrigerate for 30 min to overnight.

Prep the sprouts by cutting off the root ends and slicing them in half. Steam them until just fork tender, shock in cool water and reserve.

Brown the beef pieces in a little oil and cook until almost done inside — I look for juice pushing to the surface of the pieces. Throw in some minced garlic and ginger, the drained sprouts, some vinegar more sweetener, more seasoning etc to taste.

If you need more sauce, add water or stock. If it needs to be thicker, mix up a cornstarch slurry with the soy sauce, stir it in and let thicken. Top with sesame seeds.