Thanks for trying my recipe!

So happy to hear your feedback Vansh!

So happy to hear that!

Love how you added more veggies to the dish. Glad you enjoyed it, Pat!

I assume you’re using a traditional wok without a non-stick coating. To prevent sticking, make sure to heat the wok empty over high heat until it’s very hot, then add the oil, followed by the marinated beef. A little oil splatter is normal with stir-frying, but using just enough oil to coat the beef (not to cover it) works best. I don’t blanch the beef. Searing it in a hot wok gives better flavor. As for the starch, cornstarch and tapioca starch work similarly, but cornstarch is more commonly available, which is why you see it in most recipes.

Will attempt to try this soon.

Any tips to prevent stuck and wok burnt when sear the beef? Oil needs to slightly covered the beef? How to prevent oil splashing?
Instead of searing the beef and I do blanching?

I read many of the recipes using cornstarch instead of tapioca flour, may I know why is cornstarch preferred?
Thank you.