Hunan Stir-fried Beef with Chilies

Slice the beef flank steak against the grain into thin, bite-sized pieces. In a bowl, combine the sliced beef flank steak with 15g Shaoxing wine, 15g light soy sauce, 10g cornstarch, sesame oil, and white pepper. Mix well and let marinate for at least 15 minutes.

While the beef marinates, prepare the aromatics and chilies. Mince the fresh ginger and garlic. Slice the scallions into 2-inch segments, separating the white and green parts. Slice both fresh red chilies and fresh green chilies into thin rounds.

In a separate small bowl, prepare the sauce by combining the remaining 15g Shaoxing wine, remaining 20g light soy sauce, dark soy sauce, Chinkiang vinegar, granulated sugar, and chicken stock. Set aside. In another small bowl, mix the remaining 5g cornstarch with 15g water to create a cornstarch slurry.