Add the sliced beef to a bowl along with the baking soda and water. (If you don’t want to tenderize beef, omit baking soda.) Massage the beef with your hands until all the liquid is absorbed. Mix in the cornstarch, neutral oil, and oyster sauce. Set aside to marinate for at least 30 minutes.

Combine warmed stock with light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar and ground white pepper.

Heat your wok until it’s just smoking. Spread 1 tablespoon oil around the perimeter, and add the beef. Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it’s 80% done, and transfer the beef back to the bowl.

Without washing the wok, turn the heat back on to medium. Add the remaining tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms and bamboo shoots.

Next spread 1 tablespoon of Shaoxing wine around the perimeter of the wok and stir-fry everything for 20 seconds.

Add the stock and sauce mixture to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the beef and any juices from the bowl along with the rest of the scallions. Stir everything to combine and let the sauce come up to a boil. If it looks like too much liquid, continue cooking on high heat to reduce.

Stir up your cornstarch slurry. Slowly drizzle about two thirds of the slurry into the sauce while stirring. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is too thick. (Remember your sauce will thicken slightly as it cools.)