1. Velvet the Beef:
Slice the steak thinly against the grain. In a bowl, combine the thinly sliced flank steak, neutral oil, cornstarch, baking soda, sugar, and soy sauce. Mix well until the beef is evenly coated. Let it marinate for at least 15 minutes.
2. Sear the Beef:
Heat a large wok or skillet over high heat. Add 1 tbsp of neutral oil. Add the marinated beef in a single layer and let it sear for 2-3 minutes without stirring to get a good crust. Stir-fry the beef for another minute, then remove from the wok and set aside.
3. Stir-Fry the Vegetables:
In the same wok, add another 1 tbsp of oil. Add the sliced onion and the whites of the green onions. Season with black pepper. Stir-fry for 2-3 minutes until the onions start to soften.
4. Add Aromatics:
Stir in the minced ginger and garlic. Cook for 30 seconds, until fragrant.
5. Build the Sauce:
Return the beef to the wok. Add the Shaoxing wine, sugar, vegetable stock, soy sauce, and dark soy sauce. Stir to combine. Bring the sauce to a simmer and let it reduce slightly for 2-3 minutes.
6. Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the beef. (NOTE: add the corn starch a little at a time as needed. The sauce should not be too thick, just thick enough to coat the beef).
7. Finish and Serve:
Add the green tops of the green onions for a fresh finish. Give the dish one final toss to combine everything. Serve with steamed rice.
Enjoy!
