Cut the beef into bite-sized pieces. Make sure to cut against the grain and slice it on an angle. Transfer to a mixing bowl.

Add the soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and oil. Gently massage it. Cover and marinate in the fridge for 10 minutes.

Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons.

Thinly slice the green onions, separating the whites and greens.

Cut the bell pepper into small pieces (about ½ cup).

Trim off the ends of the asparagus. Cut into 2-inch (5cm) pieces or slice diagonally if you prefer a prettier presentation.

In a small container, add all the sauce ingredients and mix well. Set aside.

In a large wok (or pan), add 1 tablespoon of oil and heat over high heat. Once it gets nice and hot, add the marinated beef and spread it out evenly. Sear for 1 minute, or until the bottom turns golden brown. Flip and cook the other side for 1 to 2 minutes. Remove from the wok and set aside.

In the same wok over high heat, add 2 tablespoons of oil. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 minute or until fragrant.

Add the asparagus and stir-fry for 1 minute, or until they’re coated in the aromatic oil.

Add the beef to the wok along with the bell pepper. Give the sauce a quick stir and pour it in. Toss everything together for 1 to 2 minutes or until the sauce is thickened and everything is nicely coated.

Turn the heat off. Add the sesame oil and give it a final mix. Transfer to a serving plate and garnish with the green onions. Serve with hot rice. Enjoy!