Slice the beef (11 oz) in half lengthwise. Holding your knife at an angle, cut each piece into thin slices, going against the grain.

(Chef's Tip: Slightly frozen meat will be easier to cut.)

Place the sliced beef in a bowl. Fill it with cold water and set aside.

Prep the marinade. To a separate large bowl, add the oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), cornstarch (2 tablespoon), water (3 tablespoon), white pepper (0.25 teaspoon) and baking soda (0.50 teaspoon). Mix to thoroughly combine.

Drain the beef and squeeze out any excess water. Add the beef to the marinade, mix thoroughly and set aside.

Destring the snow peas (2 oz), if needed.

Cut the celery (2 oz) at a diagonal into 1/4-inch thick slices.

Cut off the roots of the seafood mushrooms (3 oz) and rinse.

Trim off the stems of the brown button mushrooms (3 oz) and cut into three slices.

Peel the carrot (3 oz) and cut into 1/4-inch thick slices. To make a flower pattern, cut notches around the carrot before slicing (optional).

Cut the green onion (1 oz) whites into chunks and slice the greens into 1-inch segments.

Peel the garlic (2 clove). Trim off the root ends and cut into thin slices.

Peel the ginger (0.50 oz). Cut into slices, then cut those slices in half.

To a small bowl, add the oyster sauce (0.50 tablespoon), dark soy sauce (0.50 tablespoon) and sugar (1 teaspoon). Mix to thoroughly combine.

To a small bowl, add the potato starch (0.50 teaspoon) and water (1 tablespoon).

Add the oil (1 tablespoon) to beef and mix to thoroughly combine.

Heat a clean wok on high. When it starts to smoke, lower the heat to medium, add the oil (2 tablespoon), then spread it all around the wok using a spatula.

Add a few slices of ginger.

Add the beef and spread out the pieces, but don’t flip for 30 to 35 seconds. Flip the beef and stir fry for another 50 seconds, until it’s about 80 percent cooked.

Turn off the heat and transfer the meat and ginger to a bowl, leaving the excess oil in the wok.

Keeping the excess oil in the wok, turn on the heat to medium.

Add the ginger, garlic and green onion whites and stir fry for 30 seconds until aromatic.

Add the brown button mushrooms and stir fry for 30 seconds.

Add the carrots and celery and stir fry for 20 seconds.

Add snow peas and beech mushrooms and stir fry for 20 seconds.

Add the cooking wine (1 tablespoon), pouring along the edge of the wok. Stir everything together briefly, then increase the heat to high.

Continue to stir fry the vegetables for 40 seconds to ensure they’re fully cooked.

Add the beef back to the wok and stir everything together.

Pour in the sauce and give it a taste. Add the additional dark soy sauce (1 teaspoon) and stir everything.

Stir the starch slurry and pour into the wok while stirring constantly.

Turn off the heat, drizzle in the sesame oil (1 teaspoon) and add the finishing dark soy sauce (1 teaspoon).