A Chinese food classic perfect for a kosher Christmas.
In a mixing bowl combine with the baking soda and beef and place in the fridge for a half an hour.
While the beef is in the fridge combine the marinade ingredients in a bowl: soy sauce, ginger, white pepper, and sesame oil. Remove the beef from the fridge rinse off the baking soda and add the beef to the marinade. Place back in the fridge for an hour.
While the beef is marinating combine the sauce in the ingredients in a sauce pot: soy sauce, honey, ginger, rice vinegar, and sesame oil. Place the pot over medium heat and reduce by 25%.
Remove the beef from the marinade and dust with corn starch.
Add enough oil to a wok or large frying pan come about 1 inch up the side and place over medium heat. Once the oil is hot fry the beef in batches until golden brown and remove to a paper towel lined plate.
Once the all the beef is fried, allow the oil to cool and pour it out of the wok or pan. Add the sauce to wok or pan and place over low heat. Add the beef to the sauce and stir to coat.
Serve immediately topped with the sliced scallions and sesame seeds with white rice.