Thinly slice the skirt steak against the grain.

In a small bowl, combine the sliced beef, salt, sugar, dark soy sauce, Shaoxing wine, sesame oil, baking soda, and cornstarch.

Toss the ingredients together to ensure the beef is evenly coated.

Let the beef marinate for 20 minutes.

In a separate small bowl, combine the dark soy sauce, Shaoxing wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch.

Stir the sauce ingredients together until well combined and set aside.

Heat 1 tablespoon of vegetable oil in a wok over high heat until it begins to smoke.

Add half of the marinated beef to the wok, spreading it in a single layer.

Cook the beef without moving it for about 1 minute until lightly browned on one side.

Toss the beef and continue to cook, stirring frequently, for about 1 minute longer until barely cooked through.

Transfer the cooked beef to a bowl and set aside.

Repeat the process with another 1 tablespoon of vegetable oil and the remaining beef.

Wipe out the wok and add the remaining 1 tablespoon of vegetable oil.

Place the wok over high heat until the oil is smoking.

Add the trimmed snap peas to the wok and cook, tossing and stirring frequently, until lightly charred in spots and bright green.

Add the minced garlic, ginger, and scallions to the wok.

Cook, stirring, until fragrant.

Return the cooked beef to the wok and toss to combine with the snap peas and aromatics.

Stir the prepared sauce and add it to the wok.

Cook, stirring and tossing constantly, until the sauce is thickened and coats the beef and vegetables, about 1 minute.

Serve the stir-fried beef immediately.