Dry-fried ho fun

Slice the beef flank steak thinly against the grain. In a bowl, combine the sliced beef flank steak with 10g light soy sauce, 10g Shaoxing wine, 10g cornstarch, and 2g white pepper. Mix well and let marinate for at least 15 minutes.

Prepare the aromatics: thinly slice the ginger, mince the garlic, and cut the scallions into 5cm lengths, separating the white and green parts.

In a small bowl, prepare the stir-fry sauce by combining 20g light soy sauce, 15g dark soy sauce, 25g oyster sauce, 10g Shaoxing wine, and 5g sesame oil. Mix thoroughly.