In a medium bowl, combine the beef cubes with baking soda, salt, ground black pepper, soy sauce, Shaoxing wine, and cornstarch. Mix well until the beef is evenly coated. Let it marinate for at least 15 minutes while you prepare the sauce and vegetables.

In a small bowl, whisk together the beef broth, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, ground black pepper, salt, and cornstarch until smooth. Set aside.

Heat a wok or large skillet over medium-high heat and add the neutral oil. Once hot, add the marinated beef in a single layer. Sear until browned on the outside, about 2–3 minutes, then remove from the pan and set aside. Add the garlic and ginger to the same pan and stir-fry until fragrant, about 20 seconds. Stir in the onion and bell peppers, cooking until slightly tender but still crisp, about 1–2 minutes.

Return the beef to the pan, pour in the prepared sauce, and toss everything together. Cook for another 1-2 minutes, or until the sauce thickens and coats the beef and vegetables evenly.

Serve immediately with hot steamed rice.