Prepare the Beef : Thinly slice the steak against the grain into bite-sized pieces. In a bowl, combine soy sauce, Shaoxing wine, water, and sesame oil for the marinade. Add the sliced beef and let it marinate for 15 minutes. Once the beef has marinated, stir in 1 teaspoon of cornstarch and 1 tablespoon of oil, ensuring the meat is evenly coated. Set it aside to rest.

Make the Sauce : In a small bowl, whisk together all the sauce ingredients: soy sauce, cornstarch, sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Set aside.

Sear the Beef: Heat a wok or large pan on high heat and add 1 tablespoon of oil. Cook the beef in small batches for 1–2 minutes, just until browned on the outside but still rare inside. Remove from the pan and set aside.

Sauté Aromatics and Onions : Add another tablespoon of oil to the wok. Stir fry the ginger and garlic for 30 seconds until fragrant. Toss in the sliced onion and sauté for 2–3 minutes, or until it starts to soften and become fragrant.

Combine and Finish Cooking : Return the beef to the wok along with the green onions. Pour in the prepared sauce. Continue stir-frying for another 1–2 minutes, allowing the sauce to thicken and perfectly coat the beef and onions.

Serve : Remove from heat and serve hot with steamed rice or noodles. Enjoy!