Season the beef with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Let it stay for 10 minutes.
Heat the oil in a frying pan.
Dust the beef in 2 teaspoon cornstarch. I do this by combining the beef and cornstarch in a resealable bag, seal the bag with some air inside, and shake the bag until the beef is coated.
Pan-fry the beef in medium heat for 1 minute per side. Do this in batches so that the beef gets cooked properly and the pan does not get over crowded. Remove the pan-fried beef from the pan. Set aside.
Combine soy sauce, sugar,1 teaspoon cornstarch, cooking wine, hoisin sauce, vinegar, Sriracha, sesame oil, and remaining salt and pepper in a bowl.Mix well and set aside.
On the same pan with remaining oil, add the garlic and ginger. Stir and cook until the garlic turns light brown.
Put-in the beef. Stir.
Pour-in the soy sauce mixture. Quickly stir and cook until the sauce gets thick.
Add the scallions. Cook for 1 minute.
Transfer to a serving plate.
Serve with white rice. Share and enjoy!