Yin Ya Cao Neu Rou

Slice the beef thinly against the grain, then set aside.

Trim the green bean sprouts by removing the root ends and any discolored pieces, then rinse thoroughly and drain well.

Cut the chives into 2-inch segments and shred the ginger into thin matchsticks.

Heat a wok or large skillet over high heat until smoking, then add a small amount of oil and swirl to coat.

Add the beef slices to the hot wok in a single layer and cook for 1-2 minutes, stirring occasionally, until just cooked through but still tender.

Remove the beef and set aside on a plate.

Add the shredded ginger to the wok and stir-fry for 30 seconds until fragrant.

Add the green bean sprouts and toss continuously over high heat for 2-3 minutes until heated through but still crisp.

Return the cooked beef to the wok along with the chives and toss everything together for 1 minute until combined.

Serve immediately on a warm plate while everything is still hot.