Preparation

Marinate the beef

• In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

• Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.
• 在一个小碗中，将鸡汤和玉米淀粉搅拌直至光滑。搁置。
• 擦拭炒锅，用纸巾清洁刮铲。将炒锅返回高温45秒。添加剩余的2-1/2 TBS。花生油和旋转以覆盖锅的侧面。加入大蒜并炒至香，约20秒钟。加入牛肉及其腌泡汁，将其单层围绕锅的侧面和底部散布；将锅从一侧到另一侧向炒作，以保持火焰的接触，使肉在底面均匀地呈棕色，约2分钟。搅拌牛肉，加入蔬菜，然后搅拌1分钟。在混合物的中心做一孔，将玉米淀粉混合物搅拌释放，然后将其加入锅中。搅拌液体直到起泡，大约1分钟，然后将所有东西扔在一起并食用。