Directions

1. Cut the beef into 1/8 of an inch thick slice. I am using Top sirloin cap, but flank steak, ranch steak, or flat iron will also work.
2. Marinade the beef with dark soy sauce, Chinese cooking wine, egg white, cornstarch, and mix for 5 minutes.
3. Combine the oyster sauce, soy sauce, dark soy sauce, freshly ground black pepper, sugar, cornstarch, and water in a bowl. Set it aside.
4. This dish will be served in a small cast iron pot over a fondue set. Before stir-frying the beef, preheat the cast iron pot over medium-low heat on a spare stove.
5. Heat your wok until smoking hot, add oil and stir fry the beef over high heat for 1.5 minutes or until the meat changes color. Remove the beef from the wok and set it aside.
6. Add the sauce to the same wok and stir over medium-low heat until the sauce thickens. Add the beef and toss thoroughly. Turn off the heat.
7. The cast iron pot should be piping hot by now. Add a small drizzle of oil and toss in the garlic cloves, ginger slices, shallots, and red-dried chilies. Stir for only 20 seconds.
8. Add the beef to the cast iron pot, and make sure you scrape down the sauce.
9. Light a fondue set and continue to heat the cast iron pot on the dinner table to keep it sizzling while serving.