Directions

1. Slice the beef into strips. Then, cut the strips into thin and small pieces. I am using flank steak but beef chuck and sirloin will also work well.

   
2. Marinade the beef with 1 tsp dark soy sauce, ¼ tsp ground black pepper, ¼ tsp of baking soda, 1 Tbsp cornstarch, and 1 egg white. Mix everything until the seasonings are well combined. Then, massage the meat for a few minutes or until the beef becomes sticky.
   
3. Drizzle in 1 Tbsp of cooking oil and mix to coat the beef nicely. This helps to separate the slices so they don’t stick together while deep frying.
   
4. Wash the baby bok choy thoroughly, then tear the leaves off. Stack the leaves and cut them into bite-size pieces. Separate the stems and the leaves because they take different amounts of time to cook.
   
5. To make the stir fry sauce, simply combine 1 Tbsp soy sauce, 1 Tbsp brown sugar, ½ Tbsp oyster sauce, and 1 tsp of dark soy sauce and mix well. Now we can start cooking.
   
6. Turn the heat to high and heat the wok until smoking hot. Add a drizzle of oil and swirl it around so it can create a non-stick bottom. Add the marinated beef. Spread it out first. Then, stir fry over high heat for a minute or until most of the meat has changed color.
   
7. Add a drizzle of Chinese cooking wine from the side of the wok and stir to deglaze the bottom.
   
8. Toss in the bok choy stem and 1 Tbsp of minced garlic. Pour the stir fry sauce from the side of the wok so it can caramelize by the heat. Keep mixing until the bok choy stems are cooked through, which will take about 1 minute.
   
9. Add the bok choy leaves and keep mixing until the leaves are wilted.