Combine the beef with the Maggi Seasoning, Shaoxing cooking wine, garlic salt, sugar, black pepper, baking soda and cornstarch. Marinate the beef at room temperature for 30 minutes.
Prepare and cut all the vegetables.
Cook the beef. Heat a cast iron skillet on medium-high until hot. Once the pan is hot add in a tablespoon of vegetable oil. Wait about a minute then add the beef to the pan. Spread the beef out in a single layer and toss in 1 tablespoon of minced garlic. Let the beef cook undisturbed for about 30 seconds to a minute or until it has brown. Then flip the beef over and cook the beef until it is about 90% cooked through. Do not fully cook the beef as it will be cooked a bit more later. Over cooking the beef will cause the beef to toughen. Remove the beef from the pan and place on a plate . Then set aside.
Make the sauce. In a bowl combine the oyster sauce, light kikkoman soy sauce, water , cornstarch, sugar and black pepper. Stir and set aside.
Saute the vegetables. In a large saute pan over medium heat add in a tablespoon of vegetable oil. Once the oil is warm toss in the carrots and cook for 1 minute. Then toss in the minced garlic and chopped shallots. Cook for 1 minute more. Add in the rest of the vegetables: green bell peppers, red bell peppers, yellow onions, mushrooms. Once the vegetables have been added to the pan pour in another tablespoon of vegetable oil because the bottom of the pan will become dry and cook the vegetables for 5 minutes.
Add in the beef and toss well.
Then pour the sauce into the pan. Cook for about 1 minute until the sauce thickens.
Transfer to a plate. Sprinkle on some black pepper.
Serve with white rice.
This dish is typically made with only the beef, onions, red bell peppers and green bell peppers. But I felt as though the traditional dish needed more than just those few ingredients so I add some baby sweet corn, mushrooms and carrots .