Instructions

• Mix together the beef with the marinade ingredients (cornstarch, oil, water, and baking soda) until well-coated. Set aside for at least 30 minutes (or overnight, if making ahead).
• Next, prepare your veggies—we're using bok choy, mushrooms, and snap peas, but you can use whatever vegetables you have on hand.
• Now prepare the sauce mixture. In a small bowl, mix the warm water (or stock), sesame oil, light soy sauce, dark soy sauce, oyster sauce and sugar.
• Heat your wok over high heat until it's lightly smoking. Spread 2 tablespoons of oil around the perimeter to coat. Add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the other side for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and remove the beef from the wok.
• Next, with the heat back on high, add the remaining tablespoon of oil and the ginger. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
• Next, add the snap peas and the bok choy, and stir-fry on the highest heat for another 20 seconds, until the bok choy begins to wilt. Stir in the prepared sauce mixture and add the beef back to the wok. Gather everything in the center of the wok.
• When everything comes back up to a simmer and the sides of the wok begin to super-heat, stir-fry everything in a circular motion so the beef and vegetables hit the sides of the wok.
• Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to coat everything in the sauce. (There should not be any standing sauce—it should be clinging to the beef and vegetables.) Serve!