The heat of the wok and baking soda is essential to tenderizing the delicious beef slices.
1 pound New York strip steak; thinly sliced
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 cup oyster sauce
2 cloves garlic; minced
2 slices ginger; minced
8 ounces sweet peppers; julienned
2 tablespoons Shaoxing cooking wine
8 ounces beech mushrooms
salt and pepper
1 tablespoon sesame seeds
1/4 cup coriander; sliced
Season the thinly sliced steak with baking soda, cornstarch, and 1/4 cup of oyster sauce. Let the meat rest and absorb the marinade for an hour at room temperature or overnight in the refrigerator. (Take out the meat to reheat to room temperature before cooking.)
Heat a drizzle of olive oil in a nonstick pan over medium-high heat. When hot, add garlic and ginger and saute until fragrant, about 2 minutes. Turn the heat to high and add marinated beef. Stir fry, constantly stirring, until there is apparent color on both sides, but not charred, about 4 minutes. Add julienned peppers and cook until the beef and peppers are slightly charred, about 3 minutes. Deglaze the pan with Shaoxing and immediately add the mushrooms; cook until tender, about 2 minutes. Season with salt and pepper to taste.
Finish with sesame seeds and coriander. Serve with white rice.