Stir-Fried Rice Cakes with Beef

Instructions:

1. Whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, and water in a small bowl until the sugar is fully dissolved. If using frozen rice cakes, soak them in room-temperature water for 10 minutes, then pat them completely dry with a paper towel.
2. Heat 1 tbsp of oil in a wok over medium-high heat. Add the rice cakes in a single layer and let them sit undisturbed for 2–3 minutes until the bottoms are golden brown, then toss and sear for another 2 minutes. Remove the cakes from the pan and set them aside.
3. Wipe the pan if needed and add the remaining 1 tbsp of oil over high heat. Flash-fry the beef slices until browned (about 2 minutes).
4. Add the garlic, ginger, and the white parts of the scallions, stirring for 30 seconds until fragrant. Add the carrots and bok choy, tossing for 1 minute until the greens slightly wilt.
5. Return the seared rice cakes to the wok and pour the umami glaze over the mixture. Toss vigorously for 1–2 minutes over high heat until the sauce thickens and coats the ingredients in a glossy finish.