In a mixing bowl, combine the thinly sliced ribeye steak with baking soda and cornstarch. Stir until well-coated and let marinate for about 15 minutes.
In a separate bowl, mix soy sauce, oyster sauce, low sodium soy sauce, dark soy sauce, sugar, rice vinegar, and sesame oil. Set aside.
Heat wok or large skillet over high heat and add olive oil. Allow the oil to heat until it shimmers.
Add marinated beef to the hot wok in a single layer. Sear for 1-2 minutes, then stir-fry for 2-3 minutes until cooked through. Remove and set aside.
In the same wok, add minced garlic, sliced onion, and julienned ginger. Stir-fry for 1-2 minutes until fragrant.
Add quartered mushrooms to the wok and stir-fry for 3-4 minutes until tender.
Return cooked beef to the wok and pour the prepared sauce over the mixture. Toss to coat and cook for another 1-2 minutes.
Sprinkle sliced green onions over the stir fry before serving. Serve hot over steamed rice or noodles.
