Easy Chinese Beef Stir-Fry

Step 1: Place the beef in a bowl. Sprinkle the baking soda over it, then use your fingers to toss the beef so it is coated as evenly as possible. Set aside for 20 minutes, no longer.

Step 2: Rinse the beef under tap water in a colander to remove the baking soda. Shake off and pat away excess water; the beef does not need to be fully dry, but should not be soaking. Put it in a bowl.

Step 3: Mix the sauce ingredients together. Measure out 1 1/2 tablespoons and use it to coat the beef. Mix the cornstarch into the remaining sauce until lump-free, then add the water.

Step 4: Heat the oil in a large non-stick pan or wok over high heat. Add the onion and garlic and cook for 10 seconds.

Step 5: Add the beef and cook until it changes from red to light brown but is not cooked through.

Step 6: Add the bell pepper, carrot, bok choy stems and white parts of the green onions. Stir-fry for 1 minute.

Step 7: Add the sauce and stir until it starts to bubble; it will thicken quickly.

Step 8: Add the bok choy leaves and green parts of the green onions. Toss for another 30 seconds to 1 minute, until the leaves are just wilted and the sauce has thickened and turned glossy, coating everything.

Step 9: Serve immediately with rice. Garnish with sesame seeds, if desired.