Chop beef into shreds and add egg, soda, soy sauce and cornstarch-water to blend a
batter. Let the batter expand for half an hour.
Put beef and mushroom shreds in a wok over a high fire. Deep-fry till cooked.
Heat oil and put in minced scallions, gingers and garlics, oyster sauce and sugar. Mix
them well into a juice.
Pour beef shreds into the juice. Simmer over a low fire for five minutes. Then sprinkle
minced corianders and sesame oil and serve.