Cut the beef against the grain into bite-sized pieces at an angle. Place in a bowl and add soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and oil. Massage the mixture well and refrigerate.
2
Smash and mince five cloves of garlic, grate about two teaspoons of ginger, and thinly slice the green onions, keeping the white and green parts separate. Cut half a cup of bell pepper into small pieces and trim and cut the asparagus into bite-sized pieces, preferably on the diagonal.
3
In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, and cornstarch. Mix well and add a pinch of MSG if desired.
4
Heat one tablespoon of oil over high heat in a large wok or pan. Add the marinated beef, spread it evenly, and sear for about one minute until the bottom is golden brown. Flip and cook the other side for one to two minutes. Remove and set aside.
5
In the same wok, heat two tablespoons of oil over high heat. Add garlic, ginger, and the white parts of green onions, and stir-fry for about one minute until fragrant.
6
Add the asparagus and stir-fry for about one minute until well coated with the fragrant oil.
7
Return the beef to the wok along with the bell pepper and sauce (stir the sauce before adding to ensure the cornstarch is distributed). Stir-fry everything together for one to two minutes until the sauce thickens and coats all ingredients.
8
Turn off the heat and drizzle with half a tablespoon of sesame oil. Toss gently to combine. Transfer to a serving plate and garnish with the reserved green parts of the green onions.
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