I doubled my recipe from the instructs listed. I wanted left overs and I cooked my favorite jasmine rice to go with it. And I do not know about you but cooking is preference, and I like ginger and garlic and onions so I doubled what was called for.

Instructions
At least 2 hours before cooking, mix your beef, soy sauce, cooking wine, baking soda, cornstarch, and half of your water (2 tbsp) and mix well.(This will be boiled off but adds tenderness and flavour to the meat)

To prep your sauce, add together 1 tbsp soy sauce, 1/3 tsp dark soy sauce, 1 tsp oyster sauce and 2 tbsp water in a small bowl. Set aside.

To prep your cornstarch slurry, mix together 1 tsp cornstarch with 1 tbsp water. Mix well and set aside. (This will be added in a later step)

Prep your spices into a tiny bowl. These spices are added in step 11. This is the 1/4 tsp salt, 1/2 tsp sugar and finally 1/2 tsp chicken powder.

When you’re ready to start cooking, boil a pot of water. Once the water is boiling, add your beef in, and stir to ensure the pieces don’t stick to each other or to the bottom of the pan.

Add in your sliced onion with 1 tbsp of cooking wine. Stir for 15 seconds or until onion begins to look translucent.

Add your oyster sauce, soy sauce, and dark soy sauce mixture. Mix and toss until everything is evenly coated (about 20 seconds).

Add your cornstarch slurry gradually, while mixing so the sauce thickens. Stir for another 20 or so seconds, until the sauce its at your desired thickness.