In a large bowl or airtight container, combine the beef and marinade - beef, cornstarch, soy sauce, Shaoxing wine, baking soda, and white pepper. Cover and marinate in the fridge for at least 30 minutes, up to overnight.

In a small bowl, make the sauce by whisking together oyster sauce, rice vinegar, ketchup, brown sugar, and Shaoxing wine. If you want a little spice, add sambal (this is optional).

Prep the dredge by pouring cornstarch & potato starch onto a large plate. Add a few pieces of marinated beef to the dredge at a time, pressing or scrunching the dredge onto the beef so it really sticks. Repeat for remaining beef & let beef rest for 10-15 minutes - this will help the starch better stick to the meat instead of falling off when cooking!

In a wok or large skillet, heat enough oil to deep fry on medium-high heat. You’ll know it’s hot enough if you stick a wooden chopstick or spoon in the oil & it starts to sizzle. Add beef in the oil, working in batches to avoid overcrowding, otherwise, your beef won’t be crispy. Best practice is you should be able to see the bottom of the pot. Gently stir the beef so they don’t get stuck together while cooking. Cook for about 1-2 minutes, or until beef is golden brown and oil is producing small bubbles instead of large violent bubbles lol. Remove and drain on a wire rack or paper towel-lined plate.

Double-fry the beef for maximum crispiness for hours! Use an oil skimmer to remove any excess food in the oil, then bring oil high heat. Once hot, add beef back in batches. Fry for about another minute, or until golden crispy & oil has small bubbles again. Remove and drain on a wire rack or paper towel-lined plate. Drain oil from the wok (don’t throw away the oil - you can use it again to fry again! Tips in blog post above). Leave about 2 tablespoons of oil in the pan.

Heat wok to medium-high heat, then carefully add onions and bell peppers. Saute for about 1 minute, or until they start to become slightly tender, then toss in garlic and ginger. Cook for another 30 seconds.

Pour in sauce, combine with vegetables, a cook for a couple seconds or until it starts to bubble and slightly thicken.

Add the beef & quickly toss together in the sauce until it’s well coated. It may not look like there’s enough, but keep tossing. We’re going for a glaze over the beef so the meat stays crispy, instead of drenched in a sauce that’ll turn the beef soggy! Remove from wok, sprinkle with toasted sesame seeds, & enjoy with hot steamed rice!