Mix the oyster sauce, black rice vinegar, and brown sugar in a bowl to make the wok sauce.
Marinate the shredded beef with cornstarch, baking soda, and soy sauce. Let it rest for about 15 minutes.
Heat oil in a wok or large frying pan over high heat. Fry the meat in batches to get a nice sear without boiling. Remove the meat from the pan and set aside.
Add the sliced yellow onion, chopped garlic, broccoli, and bamboo shoots to the pan. Stir-fry for 1 to 2 minutes.
Return the beef to the wok with the vegetables, pour in the wok sauce, and mix everything together until well coated.
Serve hot over cooked rice, garnished with sesame seeds and gochugaru.
Cook it hands-free.
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