Jen's Chinese Beef with Oyster Sauce

1/2 lb. seasonal green vegetables (green beans, broccoli, peapods, or peas)
1 red or yellow pepper, sliced (a sweet onion can also be used)
1 lb. lean steak, sliced thinly for sautéing
1 tsp. baking soda
2Tbsp water
3-5 Tbsp. corn starch
3 slices of fresh ginger root
4 Tbsp. oyster sauce
3 scallions, chopped
3 tsp. sugar
2 Tbsp Kikkoman soy sauce
2 tsp. sesame oil
1 Tbsp. vegetable oil, plus oil for sautéing
1 Tbsp. dry vermouth or white whine

Cut green vegetables, pepper and 2 scallions. Refrigerate for later use.

Beef: Thinly slice lean beef. Sprinkle 1 tsp of baking soda to tenderize beef. Add 2 Tbsp. soy sauce and 2 tsp. sugar to beef. In a separate bowl, mix 2 Tbsp water, 1 1/2 Tbsp. corn starch and 1 Tbsp. vermouth or wine. Mix until smooth and add to beef. Add 3 slices of ginger, 1 chopped scallion and 1 Tbsp. vegetable oil. Marinate for 1 hour in the refrigerator, mixing once.

Sauce: In a bowl mix 2 Tbsp cold water, 2 tsp. corn starch, 4 Tbsp. oyster sauce, 2 tsp sesame oil, and 1 tsp sugar. Mix until smooth and place in refrigerator for later use.

Sautéing: 1/2 hour before serving, sauté veggies and scallions in some oil. Add salt to flavor. Set aside. Sauté the beef in oil. When beef is almost done, add the sauce and let thicken. Once the beef and sauce thickens add the veggies mixing a few times to coat all ingredients with sauce. Serve in a warm dish with white rice.