Ingredients

• 2 lbs sirloin steaks, sliced into 1/4 inch pieces
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ginger powder
• 1 teaspoon baking soda
• 3 tablespoons shaoxing wine
• 2 tablespoons cornstarch
• 3 tablespoons oil
• 1 cup baby corn, 1/4 inch strips
• 1 cup red onion, 1/4 inch strips
• 2 cups leeks, 1/4 inch strips
• 1 cup jicama, 1/4 inch strips
• 1 cup green pepper, 1/4 inch strips
• 1 cup carrot, 1/4 inch strips
• 1 cup hoisin sauce
• 2 cups beef stock
• cornstarch paste
• salt
• white pepper
• oil

Instructions

1. In a large mixing bowl combine beef, salt, sugar, garlic, onion, ginger, baking soda, wine, cornstarch and oil and blend well and let stand for 30 minutes.

2. In a hot wok 2 tbsp oil adds in the vegetable and stir fry for a minute place into a warm plate.

3. In the same wok 1/3 cup oil and flash cook the beef and add in the hoisin sauce and stir fry over a high heat. Pour in the beef stock and bring to a boil and thicken with cornstarch roux. Stirring the mixture and season with salt and pepper as needed.

4. Combine the vegetables.