Prepare the Beef: Slice the beef thinly against the grain. For easier slicing, freeze the beef for 15-20 minutes.

Make the Marinade: In a medium bowl, combine soy sauce, Shaoxing wine (or dry sherry), baking soda (if using), egg white (if using), and cornstarch. Whisk until well combined and smooth.

Marinate the Beef: Add the thinly sliced beef to the marinade, ensuring each piece is fully coated. Massage the marinade into the beef gently. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.

Blanch (Optional but Recommended): Bring a pot of water to a gentle simmer or heat 2 cups of oil to about 300°F (150°C) in a deep pot. Carefully add the marinated beef in batches, cooking for 30-60 seconds until the beef just changes color and is no longer pink on the outside. Remove with a slotted spoon and drain thoroughly. This step sets the velvet texture. If not blanching, proceed directly to stir-frying.

Stir-Fry the Beef: Heat 1-2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. If you didn't blanch the beef, add the marinated beef in a single layer and stir-fry quickly for 1-2 minutes until lightly browned and cooked through. If you blanched the beef, simply reheat it quickly in the hot wok for 30-60 seconds. Remove the beef from the wok and set aside.

Stir-Fry Vegetables and Sauce: In the same wok, add a little more oil if needed. Add minced ginger and garlic, stir-frying for 30 seconds until fragrant. Add your mixed stir-fry vegetables and stir-fry for 2-4 minutes until crisp-tender. Pour in your prepared stir-fry sauce and bring to a simmer.

Combine and Serve: Return the cooked beef to the wok with the vegetables and sauce. Toss gently to combine and heat through for about 30 seconds. Do not overcook. Serve immediately with steamed rice.