1-Prepare your beef: slicing it thinly, about 3-4 mm thick and 4-5 cm long, then toss it with baking soda and let it rest for 20 minutes to tenderize it. This step makes the meat juicy and prevents it from turning chewy, which is a game-changer for home cooks.

2-Rinse the beef under cold water and pat it dry. Mix up your sauce without the cornstarch and water, setting aside 1 1/2 tablespoons to coat the beef. For the rest of the sauce, add the cornstarch and water to make it lump-free and ready to thicken. Then, toss the beef in that reserved sauce portion for extra flavor.

3-Heat your peanut oil in a wok or large pan on high heat, and add the onion and garlic, stirring for about 10 seconds until they smell amazing. Add the beef and keep stirring for 1 1/2 minutes until it changes color but isn’t fully cooked. Now, throw in the firmer veggies like carrot, bell pepper, bok choy stems, and the white parts of the green onions, and stir fry for another 1 1/2 minutes to keep them crisp.

4-Stir the sauce well and pour it in, cooking until it’s bubbly and thick. Finally, add the bok choy leaves and green parts of the green onions, stirring for 30 seconds to 1 minute until everything is coated in that glossy sauce. The whole process takes about 23 minutes, making it perfect for a quick dinner. Serve it right away over steamed white rice and sprinkle on sesame seeds if you like.