Start by choosing your beef. Flank and chuck steaks are both excellent choices. The key here is slicing across the grain. This helps break down the protein fibers, ensuring your beef is tender after cooking. Aim for thin slices, about ¼ inch thick. If you want to make this easier, briefly freeze the beef for about 30 minutes before slicing.

In a large bowl, combine the sliced beef with baking soda, water, and Shaoxing wine. Mix it well, ensuring all pieces are evenly coated. Marinate for about 30 minutes. This process helps tenderize the meat and allows it to absorb flavors.

While your beef is marinating, it’s time to prep your cooking station. Make sure all your ingredients are ready to go. This includes any vegetables you wish to add, like bell peppers, broccoli, or carrots. Having everything prepped will make cooking seamless.

After marinating, drain the beef and mix it with cornstarch, oyster sauce, and minced garlic. This coating will help the beef brown beautifully and create a shiny sauce.

Next, heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it get hot. You want the oil shimmering—that’s when you know it’s ready for the beef.

Carefully add the beef slices to the pan in a single layer. Don’t overcrowd; you want them to sear properly. Cook for about 2-3 minutes on each side until browned but not fully cooked through. You can do this in batches if necessary.

Once the beef is cooked to your liking, reduce the heat slightly and toss in your prepped vegetables. Stir and cook for another 3-4 minutes until the veggies are tender yet crisp.

Finally, add any remaining sauce, such as extra oyster sauce or soy sauce for flavor. Stir everything together and let it cook for an additional minute