Instructions

• In a bowl, add the sliced beef along with the baking soda and water. Massage the beef with your hands until all the liquid is absorbed. Mix in the remaining marinade ingredients: cornstarch, oil, and oyster sauce. Set aside to marinate for at least 30 minutes.
• Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
• Bring a pot of water to a boil and blanch your broccoli for 30 to 60 seconds. Drain and set aside.
• Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned. Turn off the heat, remove the beef from the wok, and set aside.
• Set the wok over medium heat and add another tablespoon of oil along with the garlic and ginger. Stir for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture. Stir around the sides of the wok to deglaze it. Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it’s well combined, and drizzle into the sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
• Toss in the blanched broccoli and seared beef. Mix everything together over medium heat until the sauce coats the beef and broccoli. Adjust sauce thickness as needed. Serve with steamed rice.