In a medium bowl, combine the steak, soy sauce, Shaoxing wine (or dry sherry), cornstarch, water, oil, and baking soda. Mix until evenly coated.

Marinate at room temperature for 30 minutes and up to 1 hour.

In a separate bowl, whisk together the beef stock, soy sauce, brown sugar, and cornstarch until smooth. Leave the whisk in the bowl—you’ll need to re-whisk just before adding, as the cornstarch will settle.

Place the ⅓ cup cornstarch in a shallow bowl or pan and dredge the marinated steak in the cornstarch, shaking off any excess.

Heat a large skillet or wok over medium-high heat and add the neutral oil.

Once hot, arrange the beef in a single layer and cook undisturbed for about 2-3 minutes until very brown (not burnt!) and crispy. Flip and cook for another 2-3 minutes. Work in batches if necessary. Transfer beef to a plate and set aside.

Ensure there is at least a thin layer of oil remaining in the pan, adding more if needed. In the hot oil, add the ginger, garlic, white parts of the scallions, and whole dried chili peppers (we recommend breaking 1–2 open). Stir constantly and sauté until fragrant, making sure to release the oils in the chiles and slightly caramelize the aromatics, 1–2 minutes.

Re-whisk the sauce to incorporate the cornstarch once more, then pour it into the skillet. Simmer, stirring frequently, until the sauce becomes dark, thickens, and becomes glossy, about 2–3 minutes.

Return the beef and any accumulated juices to the pan and toss to coat thoroughly. Add the green scallion pieces and toss once more to combine.

Serve immediately over bowls of hot white rice. Garnish with toasted sesame seeds and additional scallions.