Beef Onion Stir-fry

Needs work, was bland and surprisingly lacked salty flavor Suggest: hoisin/sweet soy sauce (or sugar and extra dark soy), garlic, ginger, salt (or alternate) and green veggie such as broccoli or green onions. Also, added a little more corn starch flurry to thicken sauce.

Do not skip the baking soda, that's for velveting the meat. I don't know what the other person did, but this is a really, really common way to handle meat before you stir fry it and if you've ever gone to a Chinese restaurant and wondering how they got the meat so tender, this is how.

Skip baking soda I found the foaming to be weird and it hindered the browning of the meat.. I used hoisen sauce instead of oyster since I don't eat shell fish and that what I had. We also added broccoli. We enjoyed it over rice.