Chinese Steak and Eggs

In a mixing bowl, combine the shaved beef, soy sauce, oyster sauce, 1 tablespoon of corn starch, baking soda, black pepper, and about 1 teaspoon of neutral oil.

Mix thoroughly with your hands until the beef is fully coated. Let it marinate for 10-15 minutes.

While the beef marinates, crack the eggs into a separate bowl. Add the chopped green onions and a splash of neutral oil (about 1/2 teaspoon).

In a small, separate bowl, whisk together the water and the remaining 1 tablespoon of corn starch to create a slurry. Add this slurry to the egg mixture.

Beat the egg mixture until everything is well combined.

Heat a pan over high heat. Just before it starts to smoke, add the remaining neutral oil (about 1 tablespoon).

Add the marinated beef to the hot pan in a single layer and cook, stirring, until browned and cooked through.

Remove the cooked beef from the pan and set it aside.

Allow the pan to cool down slightly, then pour in the egg mixture.

Cook the eggs over low heat, stirring slowly and frequently to create soft, large curds.

When the eggs are about 80% cooked but still slightly wet, add the cooked beef back into the pan.

Gently fold the beef into the eggs and continue to cook for another 30 seconds until the eggs are just set. Serve immediately.