By America's Test Kitchen

Ingredients

• 1 (1lb) flank steak, trimmed.
• 1/2 cup + 2 tbsp water, divided
• 3 tbsp oyster sauce, divided
• 2 tbsp cornstarch, divided
• 1/4 tsp baking soda
• 1 tbsp soy sauce
• 3 tbsp toasted sesame oil, divided
• 12 oz shiitake mushrooms, stemmed and halved
• 3 medium carrots, peeled and cut into 2 in matchsticks
• 5 scallions, white and green parts separated and cut into 1-in pieces
• - 3 garlic cloves, sliced thin

Directions

• Cut steak into thirds with the grain, then slice each piece thin against the grain. Whisk together 1 tbsp of water, oyster sauce, cornstarch, and baking soda in a medium bowl. Add beef and stir to combine
• In a separate bowl, whisk soy sauce, 1/2 cup water, and the remaining oyster sauce and cornstarch. Set aside
• Heat 1 tbsp of oil in a nonstick skillet over high heat. Add half of the beef, breaking up clumps. Cook, without stirring, until browned on bottom (2min). Stir and cook for 30 more sec. Then transfer to a large plate. Repeat the step for the remaining beef.
• Heat remaining oil in a now-empty skillet. Add mushrooms, carrots, and remaining water. Cover and cook until tender.
• Stir in scallion whites and garlic and cook until fragrant
• Whisk the soy sauce mixture to recombine and add to the skillet. Cook until the sauce has thickened.
• Take off the heat, stir in scallion greens and beef.
• Serve and enjoy