-
microwave the broccoli in a glass bowl covered with plastic wrap (holes poked for ventilation), about 1 to 2 minutes or steam for 4 minutes.
-
in a small bowl, whisk together the soy sauce, sesame oil, 1 teaspoon cornstarch and baking soda.
-
slice the beef against the grain into thin strips and add it to your marinade.
-
let it sit for at least 20 minutes, or as long as overnight in the refrigerator.
-
in a separate small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 teaspoon cornstarch until the cornstarch is fully dissolved.
-
heat a wok or large skillet on high heat and add the oil.
-
when a wisp of white smoke appears, toss the marinated beef and garlic into the pan.
-
cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare.
-
once the beef is seared, add the broccoli and cook for an additional minute.
-
stir in the sauce and keep it all moving.
-
don't be afraid to scrape any bits off the bottom of the pan before they start to burn.
-
once the sauce has turned into a nice thick glaze, about 1 minute, serve immediately.