Instructions

• In a bowl, combine the diced beef with 1 tablespoon reduced-sodium soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda. Mix to coat the beef and let it marinate for 10–15 minutes.
• While the beef marinates, prepare the sauce: in a small bowl whisk together 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, 1/2 tablespoon cornstarch, and 4 tablespoons water until smooth. Set the sauce aside.
• Prepare aromatics and mushrooms: if not already done, slice the garlic and remove the stems from the baby bella mushrooms and quarter them.
• Heat a wok or large skillet over medium-high heat. Add 1 tablespoon olive oil. When the oil is hot, add the sliced garlic and fry until golden and crispy, about 1 minute per side. Transfer the garlic to a paper-towel-lined plate and set aside.
• Turn the heat to high and add the remaining 1 tablespoon olive oil to the same wok/skillet. Add the marinated beef in a single layer and stir-fry until the beef is about 70% cooked (edges browned but still slightly pink inside), about 1–2 minutes. Remove the beef from the pan and set aside.
• With the heat at medium-high, add the quartered mushrooms to the pan and stir-fry until they begin to soften, about 1–2 minutes.
• Return the beef to the pan with the mushrooms and stir-fry until the beef is cooked through and no longer pink in the center, about 1–2 minutes.
• Pour the prepared sauce into the pan and stir constantly until the sauce thickens and coats the beef and mushrooms, about 30–60 seconds.
• Turn off the heat, transfer the stir-fry to a serving dish, and top with the crispy garlic slices. Serve immediately.