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Combine the sliced beef with the water, cornstarch, oil, oyster sauce, and baking soda, if using. Set aside for 30 minutes (or up to 4 hours in the refrigerator).
Make the sauce by combining the chicken stock, oyster sauce, sugar, cornstarch, dark soy sauce, and white pepper.
Fill your wok halfway with water and bring to a boil, along with a teaspoon of oil. Blanch the chinese broccoli for 1 minute, or until cooked to your desired tenderness. Drain and set aside in a colander. Do not rinse! Arrange the Chinese broccoli around the rim of a serving dish.
Heat your wok over high heat until lightly smoking, and add 1 tablespoon of the oil. Sear the beef and remove from the wok.
Over medium heat, add the remaining oil, along with the ginger. Cook for 30 seconds, then add the garlic. Cook for 15 seconds.
Increase the heat to high, and add the onion and mushrooms. Stir-fry for 15 seconds, until the onions are just beginning to scorch. Add the Shaoxing wine. Stir-fry for another 30 seconds, then stir the sauce mixture to make sure the cornstarch is incorporated. Add the sauce mixture, and bring to a simmer, stirring constantly.
Then stir in the beef. Stir-fry until the beef is coated in the sauce. Pour off any liquid that may have pooled on the plate from the Chinese broccoli, and mound the beef mixture in the center. Serve immediately.