Velveting Beefwith Black Pepper Sauce

In a small bowl, whisk together the baking soda, 2 tsp soy sauce, 2 tsp Shaoxing wine, 0.5 tsp sugar, and 0.5 tsp cornstarch to form a smooth velveting slurry.

Place the sliced beef in a larger bowl and pour the slurry over it, tossing to coat every piece evenly.

Let the beef rest for 10 minutes at room temperature; the baking soda will tenderize the meat.

While the beef marinates, prepare the black‑pepper sauce: in a separate bowl whisk together 1 cup chicken stock, 1 tbsp soy sauce, 2 tsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tbsp sesame oil, 1 tbsp sugar, and 1 tbsp cracked black pepper until fully combined.

Heat a wok or large skillet over high heat until a drop of water sizzles, then add 1 tbsp neutral oil (such as vegetable or canola).

Add the velvetted beef in a single layer; stir‑fry for 3–4 minutes, stirring constantly, until the beef is browned and just cooked through.

Reduce the heat to medium‑high and pour the prepared sauce over the beef, stirring to coat all pieces.

Continue cooking for another 2 minutes, allowing the sauce to thicken and cling to the meat.

Taste and adjust seasoning if needed (a pinch more soy sauce or pepper).

Transfer the beef to a serving plate and serve immediately over steamed rice or noodles.