You are using Japanese soy sauce and American beef cuts. China would use flank steak in stir-fried dishes.

Contrary to what most Americans seem to think, we do not add oyster sauce to every dish. We add it to very few. Most of my friends don't even have it at home.

We don't make sauces like that then pour them over. We add the sperate ingredients to the wok one by one and the sauce comes together as the food cooks. That way the beef etc will be imbued with the flavor.

Serve that in China and you'll be run out of town.