In a bowl, combine the beef, with 1 teaspoon cornstarch, a pinch of baking soda, and 2 teaspoons oil. Set aside for 10 minutes, or until the beef comes up to room temperature.

Cut your Chinese fried dough (you tiao) into 2-inch pieces and place them on a sheet pan. Heat in an oven at 300 degrees F for 8 minutes, or until they are slightly crispy.

Heat your wok over high heat until just smoking, and spread 1 tablespoon of oil around the wok. Add the beef and sear for 2 to 3 minutes just until browned. Remove from the wok and set aside.

Over medium low heat, add another tablespoon of oil to the wok, along with the sugar. Once the sugar has melted, add in the shallots. After 2 to 3 minutes, add the stock, soy sauces, and vinegar. Bring the liquid to a simmer, and then add the beef and any juices from the bowl.

While the beef and sauce are simmering, slowly stir in the cornstarch and water mixture until the sauce is thick enough to coat a spoon.

Toss in the toasted fried dough and mix for 20 seconds, or until everything is coated in sauce. Transfer to a plate, and garnish with toasted sesame seeds and scallions. Serve with steamed white rice.