1. Place beef into bowl, cover with cold water, and vigorously agitate for 30 seconds. Drain and squeeze beef to press out water. Toss with baking soda, vigorously massaging the baking soda into the meat, throwing it down and squeezing, about 30-60 seconds. Add soy sauce, wine, sugar, and corn starch and work marinade into meat for 15 seconds. Set aside to marinate for at least 15 minutes.

2. Combine all ingredients for sauce in a bowl. Do the same for the cornstarch slurry. Set aside.

3. Wipe wok with oil and heat over high heat until lightly smoking. Add 1 tbsp oil and half of the beef. Cook without moving until seared, about 1 minute. Continue cooking, stirring and tossing until lightly cooked. Transfer to bowl. Wipe out wok and repeat with remaining beef.

4. Wipe out wok and return to heat until lightly smoking. Add remaining tbsp of oil, followed by peppers and onions. Stir-fry until lightly charred and tender-crisp.

5. Return beef to wok along with garlic and ginger. Toss and stir until fragrant. Stir sauce and pour around edge of wok. Stir cornstarch slurry and add a splash. Cook, tossing and stirring until sauce is thickened and beef is cooked. Add cornstarch slurry as necessary to thicken further.