Easy Chinese Beef Stir Fry

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Ingredients

7 oz / 200 g beef rump steak or flank (, or any other quick cooking steak cut (Note 1))
1/2 tsp baking soda / bi-carbonate soda (, for velveting (Note 2))
2 tbsp soy sauce, light or all-purpose (NOT dark soy (Note 4))
1 tbsp oyster sauce
2 tbsp Chinese cooking wine ( OR Mirin (Note 5))
1 tsp white sugar
1/2 tsp sesame oil (, toasted (brown) not untoasted (yellow))
Pinch white pepper (, substitute with black pepper)
3 tsp cornstarch / corn flour
1/2 cup water (, separated)
1 1/2 tbsp peanut oil
1 garlic clove (, finely minced with a knife)
1/2 small onion (, sliced (yellow, brown or white))
1/2 red capsicum / bell pepper (, sliced into 7mm / 1/3" thick slices)
1 small carrot (, peeled, halved lengthwise and sliced thinly on the diagonal)
2 bok choy (, cut leaves from stems, cut thick stems lengthways to make them all roughly the same width)
2 green onion (, cut into 1.5"/3cm pieces, firm white end separated from soft green parts)
Steamed white rice
Sesame seeds ((optional))

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