Chinese Beef and Tofu Stir-Fry

In a medium bowl, combine the flank steak with the water, 1 teaspoon vegetable oil, cornstarch, baking soda, and soy sauce. Toss well to coat and let the beef marinate for 20 minutes.

Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons vegetable oil, then spread the beef in a single layer. Sear for about 20 seconds per side, just until browned outside and about 80% cooked through. Transfer to a plate and set aside.

Reduce the heat slightly if needed. Add the ginger to the wok and stir-fry for about 20 seconds until fragrant. Add a little more oil only if the pan looks dry, then stir in the garlic and the white parts of the scallions for 10 seconds. Pour in the Shaoxing wine and stir briefly.

Add the stock, oyster sauce, sesame oil, white pepper, and sugar. Stir to combine and bring the sauce together, then gently slide in the tofu so the pieces stay intact.

Bring the sauce to a gentle boil. Return the seared beef and any juices to the wok, then add the green parts of the scallions.