1. Marinate the Beef:

• In a medium bowl, combine the thinly sliced flank steak with 2 teaspoons oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Stir to coat the beef evenly. Let the beef marinate at room temperature for 30 minutes. This allows the flavors to penetrate and tenderize the meat.

2. Prepare the Sauce:

• In a small bowl, whisk together ½ teaspoon sesame oil, 2 tablespoons soy sauce, 2 teaspoons hoisin sauce, 1 teaspoon hot water, and 1/8 teaspoon white pepper. Set aside. This sauce will coat the beef and scallions with rich umami flavors during stir-frying.

3. Coat the Beef with Cornstarch:

• After marinating, spread the beef out on a plate and sprinkle 3 tablespoons of cornstarch over it. Toss the beef lightly to coat it evenly. Shake off any excess cornstarch. This step ensures a crispy exterior when searing the beef in the wok.

4. Sear the Beef:

• Heat your wok over high heat until just smoking. Pour in ¼ cup oil and swirl it around to coat the wok. Add the beef in a single layer and sear on one side for about 30 seconds, without stirring. Flip the beef and sear for another 30 seconds. The beef should be golden brown and crispy. Transfer to a plate and set aside.

5. Stir-Fry the Ginger and Scallions:

• Turn the heat down to medium-low and discard any excess oil, leaving about 2 tablespoons in the wok. Add the finely julienned ginger and stir-fry for 15 seconds, allowing it to caramelize slightly.
• Turn the heat back up to high and add the white portions of the scallions. Stir-fry quickly and add 1 tablespoon of Shaoxing wine to deglaze the wok, scraping up any flavorful bits stuck to the bottom.

6. Add the Beef and Sauce:

• Return the seared beef to the wok along with the green portions of the scallions. Stir-fry everything together for about 30 seconds, allowing the beef and scallions to heat through.
• Pour in the prepared sauce and continue to stir-fry, ensuring the sauce coats the beef and scallions evenly. Cook for about 1-2 minutes until the sauce has reduced and clings to the beef.

7. Finish with Shaoxing Wine:

• Spread the remaining 1 tablespoon of Shaoxing wine around the perimeter of the wok. It should sizzle and evaporate immediately, adding a smoky flavor to the dish. Toss the stir-fry a few more times to coat everything evenly, then turn off the heat.

8. Serve:

• Plate the beef and scallion stir-fry immediately. Garnish with fresh scallions or sesame seeds if desired. Serve with steamed rice for a complete meal.