Begin by beating one egg in a mixing bowl, then combine it with thin strips of flank steak, minced ginger, peanut oil, and a pinch of salt.

Let the mixture marinate for 15–20 minutes at room temperature.

In a separate bowl, whisk together broth, Shaoxing wine, soy sauce, Chinkiang vinegar, sugar, cumin powder, and cornstarch until smooth.

Once marinated, sprinkle cornstarch over the beef, tossing it lightly to coat.

Heat a large skillet or wok over medium-high heat and add enough peanut oil.

Add the beef in a single layer, frying for 2–3 minutes on each side or until golden brown.

Remove the beef and set aside.

In the same pan, add green onions, minced garlic, and ginger, sauté for 30 seconds.

Add the sliced bell pepper and baby bok choy, stirring quickly for about 1 minute until tender.

Return the crispy beef to the pan, then pour the prepared sauce over everything.

Stir constantly for 2–3 minutes on medium heat until the sauce thickens and coats each ingredient.

Serve hot over steamed rice.