In a bowl, add the sliced beef along with the baking soda and water. Massage the beef with your hands until all the liquid is absorbed. Mix in the remaining marinade ingredients: cornstarch, oil, and oyster sauce. Marinate while you prepare the remaining ingredients (or marinate overnight if making ahead).

Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, oyster sauce, dark soy sauce, rice vinegar, sesame oil, white pepper, and garlic.

Heat your wok over high heat until smoking. Add 2 tablespoons of oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.

Set the wok over medium heat and add the remaining tablespoon of oil along with celery, carrots, broccoli, and peppers. Stir-fry for 15 seconds, then add the Shaoxing wine.

Next, add the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer and then stir in the scallions.

Stir the cornstarch and water into a slurry to ensure it’s well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.

Toss in the seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and vegetables. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!