Onion Scallion Beef

In a bowl, combine the sliced beef with the marinade cornstarch, soy sauce, and Shaoxing wine. Toss to coat and let it sit for 10 minutes to tenderize — don't over-marinate or the meat turns mushy.

In a small bowl, mix all the sauce ingredients — oyster sauce, soy sauce, dark soy sauce, sesame oil, white pepper, sugar, and salt — stirring until the sugar dissolves. Set aside.

Heat a wok over high heat with 1 tablespoon of the oil until shimmering.

Stir-fry the marinated beef until it is just half-cooked, then remove and set aside to keep it tender. Drain any excess liquid from the beef so it won't thin the sauce.

Heat the remaining oil in the wok, then stir-fry the garlic and onion until fragrant and the onion is slightly softened.

Return the beef to the wok and give it a quick toss.

Pour in the sauce and continue stir-frying until the beef is fully cooked and coated in a glossy glaze.

Add the scallions, give a few quick stirs, then dish out and serve hot with steamed rice.