Cooking Instructions

• Slice the beef into 3-inch strips, about ⅛” to ¼” thick. Velvet the beef by mixing with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Set aside for at least 30 minutes or overnight.
• Make the sauce by mixing together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside.
• Cut the bell peppers and onion into 1-inch pieces. Make sure pieces are about the same size for even cooking.
• Heat the wok over high heat until smoking. Add 1 tablespoon of oil to coat the wok. Sear the beef on both sides for about 30 seconds each. Transfer back to your marinating bowl and set aside.
• Reduce heat to medium-high and add the remaining tablespoon of oil. Add ginger (if using) and caramelize for about 10 seconds. Then add garlic, bell peppers, and onions. Stir-fry for 1 minute.
• Add the beef along with any juices. Stir-fry for 15 seconds until combined. Increase heat to high. Stir up the sauce to re-incorporate the cornstarch and add it to the wok.
• Stir-fry to coat everything in the sauce. Cook until sauce thickens to your liking. Transfer to a serving plate and serve with steamed rice.