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1
Slice the flank steak across the grain at 2–3 mm maximum thickness. Combine the bicarbonate of soda, soy sauce, oyster sauce, and sesame oil. Toss the beef thoroughly in this mixture and leave to velvet for a minimum of 30 minutes. The surface of the slices will appear slightly tacky and the flesh will have relaxed.
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2
After velveting, rinse the beef briefly under cold water to remove any metallic residue from the bicarbonate. Drain and pat firmly dry with paper towels. The slices should feel smooth and slightly silken, not soapy.
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3
Heat the wok over the highest available flame until it begins to smoke visibly. Add the neutral oil and swirl to coat. Add the ginger slices and let them fry undisturbed for 20 seconds — they should be fragrant and show light colour at the edges.
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4
This is where the dish lives or dies. The oil must be at 250 °C or above — the wok visibly smoking — before the beef enters. Spread the beef in a single layer across the wok surface and do not stir for 30 seconds. A fierce, continuous sizzle and a dark sear developing on the underside of the slices confirm the correct temperature is being maintained; silence or a wet, steaming sound means the wok has lost its heat and the beef is stewing.
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5
Stir-fry the beef for a further 30–40 seconds, tossing to coat with the ginger-scented oil. Add the scallion lengths. Toss once more. The total time in the wok from first contact must not exceed 90 seconds — the beef should be barely cooked, still slightly pink at the centre.
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6
Drizzle the Shaoxing wine along the rim of the wok rather than directly onto the beef. It will flash-vaporise on contact with the hot metal, sending a wave of aromatic steam through the dish. Taste for seasoning and turn immediately onto a warmed plate.