Ingredients

• 1/2 lb beef (flank or sirloin), thinly sliced
• 1/2 tsp salt
• 1 tsp sesame oil
• 1 pinch white pepper
• 1 egg white
• 3 tbsp cornstarch
• 4 tbsp vegetable oil
• 1 tsp fresh ginger, minced
• 1 tsp garlic, minced
• 3/4 cup onion, sliced
• 1/2 cup carrots, thinly sliced
• 3/4 cup green bell pepper, sliced
• 1 cup celery, sliced
• 1 cup mushrooms, sliced
• 1 tbsp cooking wine (sherry)
• 1 cup, plus 2 tbsp for the slurry water
• 1 tbsp oyster sauce
• 1/2 tsp hot sauce
• 1 tsp sugar
• 1 tbsp soy sauce

Equipment

• Wok or large skillet
• Mixing bowls
• Sharp knife
• Cutting board
• Whisk

Instructions

1. In a bowl, combine the sliced beef with the salt, sesame oil, white pepper, egg white, 2 tablespoons of the cornstarch, and 1 tablespoon of the oil. Mix until the beef is evenly coated and let it sit for about 10 minutes so it stays tender and silky when cooked.
2. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the beef in a single layer and cook until it turns golden brown and no longer pink, about 3 to 4 minutes, then transfer it to a plate.
3. Add the remaining 1 tablespoon of oil to the hot wok along with the minced ginger and garlic. Stir-fry for just 15 to 30 seconds, until fragrant, so they flavor the oil without burning.
4. Add the onion, carrots, green pepper, celery, and mushrooms. Stir-fry for 3 to 4 minutes until the vegetables start to soften but still have some crunch.
5. Pour in the cooking wine and 1 cup of water, then stir in the oyster sauce, hot sauce, and sugar. Bring it to a simmer so the flavors blend into a sauce.
6. Return the cooked beef to the wok and add the soy sauce, tossing to coat everything evenly.
7. Whisk the remaining 1 tablespoon of cornstarch with 2 tablespoons of water, then slowly drizzle it into the simmering sauce while stirring. Cook until the sauce thickens enough to cling to the beef and vegetables, about 1 minute. Serve hot over rice.