Beef:

• 1 lb. beef flank, skirt, hanger or flap, cut into 1/4-inch thick strips
• 1/2 tsp. baking soda
• 2 tsp. light soy sauce or shoyu
• 2 tsp. Shaoxing wine
• 1/2 tsp. sugar
• 1/2 tsp. cornstarch

Place the beef in a medium bowl, cover with cold water and vigorously agitate it. Drain through a fine mesh strainer set in the sink and press on  the beef to remove excess water. Return the beef to the bowl, add the baking soda and vigorously massage the baking soda into the meat, lifting the meat, throwing it down and squeezing it for 30 to 60 seconds. Add the soy sauce, wine, sugar, cornstarch and roughly work the marinade into the meat for at least 30 seconds. Set aside to marinate for at least 15 minutes and up to overnight. I did marinate the meat overnight as I do like recipes I can make in steps.

Yes, I massaged the meat and there is an article in this cookbook explaining the reasons behind it.

Sauce:

• 1/3 cup low-sodium chicken broth or water
• 1 tbsp. light soy sauce 
• 2 tsp. dark soy sauce
• 2 tbsp. Shaoxing wine
• 1 tbsp. toasted sesame oil
• 1 tbsp. sugar
• 1 tbsp. freshly ground black pepper

Slurry: combine 2 tsp. cornstarch and 1 tbsp. water in a separate bowl.

Combine the chicken broth or water, soy sauces, wine, sesame oil, sugar and pepper in a small bowl; set aside. 

Stir-Fry:

• 3 tbsp. peanut or other neutral oil
• 1 medium green bell pepper, cored and cut into 1-inch squares
• 1 medium red bell pepper, cored and cut into 1-inch squares
• 1 medium onion, cut into 1-inch strips
• no chopped celery like in my Dad”s recipe so you can add if desired
• 2 garlic cloves (2 tsp.) minced
• 2 tsp. fresh ginger, minced
• 3 scallions, whites only, minced (I would add green slivers too)
• kosher salt to taste

Heat a wok/skillet over high heat until lightly smoking. Add 1 tbsp. oil and swirl to coat. Add half of the beef and cook without moving it until well seared, about 1 minute. Continue cooking while tossing lightly but still pink in spots; remove to a large bowl. Wipe out the wok/skillet and repeat with another tbsp. of oil and cook; remove to the large bowl.

Wipe out the wok and return it to high heat until lightly smoking. Add the remaining tbsp. of oil and swirl to coat. Add the peppers and onions and stir-fry until lightly charred in spots and the veggies are crisp-tender, about 1 minute.

Return the beef to the wok and add the garlic/ginger, scallion mixture. Cook until fragrant while stirring about 30 seconds. Stir in the sauce by pouring it around the edges. Add the cornstarch slurry and a splash of water. Cook, while tossing, until the sauce thickens and the beef is cooked through about 30 seconds longer. Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick. Transfer to a serving platter/bowl and serve with steamed rice or noodles.

Recipe by cookingwithauntjuju.com