Ingredients :

• The Beef — Flank, chuck, hanger steak, any cut labeled for ‘braising’. The tougher the cut, the more useful the technique. Ribeye here would be a waste.
• Baking Soda — The true secret. It modifies the pH of the meat’s surface and breaks down proteins deep inside. One teaspoon for 450g — no more, otherwise you’ll notice an unpleasant metallic aftertaste.
• Soy Sauce — Regular or low-sodium, both work. Avoid flavored or sweetened versions — they go haywire over high heat and burn before the meat is done.
• Cornstarch — This is what gives that silky coating. It wraps each strip in a thin layer that retains moisture during cooking and gives that slightly glazed look visible in the pan.