Steps
- Slice 340g of flank steak across the grain into ⅛in / 3mm slices.
- Mix with half of 2 tablespoons of oyster sauce, 1 tablespoon of water, 1 teaspoon of cornstarch, 1 teaspoon of canola oil, and ¼ teaspoon of baking soda. Marinate for 20 minutes.
- Mix ½ cup of warm water, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, ½ teaspoon of sesame oil, ¼ teaspoon of sugar, and the remaining oyster sauce.
- Trim and remove the strings from both edges of 285g of snow peas. Wash and drain. Mix 1 tablespoon of cornstarch with 2 tablespoons of water.
- Heat a wok over high heat. Add two-thirds of 3 tablespoons of canola oil, spread out the beef, and sear for 1 minute. Turn, cook for 30 seconds, and transfer to a plate.
- Add the remaining oil and 2 minced garlic cloves. Stir for 10 seconds, add 1 tablespoon of Shaoxing wine and the peas, and stir-fry for 30 seconds.
- Return the beef and add the sauce. Bring to a simmer, restir the slurry, and pour it in while tossing. Cook for about 20 seconds, until glossy and the beef is cooked through.