Instructions

• Slice beef thin against the grain to keep it tender. Then toss the slices with baking soda and let it sit for about 15 minutes. This step softens your meat.
• Pat the steak dry completely. Next, coat the pieces evenly with cornstarch. This helps create that crisp you wanna have.
• Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. You want it hot but not smoking.
• Fry the steak slices in batches until browned and crispy around 3 to 5 minutes. Don't crowd the pan or they won't crisp properly. Once done, remove and set aside.
• In the same pan, pour in soy sauce, mirin, oyster sauce, hoisin sauce, and extra soy sauce. Stir gently to combine and bring the mixture to a simmer. This is your tasty sauce base.
• Return the steak to the pan and toss quickly with the sauce. Cook together for 2 to 3 minutes so beef soaks up all that flavor and sauce thickens a bit.
• If you got a pressure cooker handy, you can use it here for a quick burst of broth depth instead of just the pan. Seal the lid and cook under pressure for just a few minutes, then do a slow release.
• Serve right away, garnished with chopped green onions or chili flakes if you like it spicy. That tender pull and sweet sauce combo is totally satisfying.