Chinese restaurant style beef

8 oz flank steak or skirt steak, thinly sliced across the grain (226 grams)

¼ t baking soda

¼ t cornstarch (.75 gram)

¼ t sugar (1.25 gram)

Pinch of salt

¼ t light soy sauce (1.5 grams)

½ t Shaoxing wine (2.5 grams)

½ t neutral oil (2.25 grams)

Cut into strips perpendicular and slice across the grain into ⅛ inch (3mm) slivers, repeat

Wash slivers under cold running water for about 30 seconds

Wring all water out of the slivers in your hand or by pressing against the colander

Mix in baking soda with washed meat for 30 to 45 seconds

Mix in the rest of marinade ingredients and marinate for at least 15 minutes before use or up to overnight

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