Ingredients

3/4 lb flank steak or other beef
3-4 cups broccoli florets
1 carrot, thinly sliced
1/2 of a red bell pepper, sliced or chopped
1 or 2 green onions, sliced diagonally into 1” pieces
1” piece of ginger, sliced or chopped
3 garlic cloves, diced
Sesame seeds for garnish
Marinade (below)
Sauce (below)
Peanut oil or other high smoke point oil for frying
Sesame oil for flavoring

Marinade
1 tsp baking soda (actually pre-marinade) - OPTIONAL
1 Tbls oyster sauce
1 Tbls soy sauce
2 Tbls water
1 tsp sugar
1 Tbls corn starch
1 Tbls cooking wine (Shaoxing)
1/4 tsp white pepper

Sauce
1 Tbls oyster sauce
2 tsp soy sauce (or optionally 1 tsp light and 1 tsp dark - found in Asian groceries)
1 Tbls water
1 tsp sugar
1 tsp corn starch
1 Tbls cooking wine
1/4 tsp white pepper

Directions

The oyster sauce and shaoxing cooking wine are pretty much required - I don't think you will get the flavor you want if you substitute here.

The baking soda for the marinade is for a process called velveting, and is a traditional method in Chinese cooking to tenderize beef. We'll rinse the beef to wash it away prior to adding the marinade. This step is optional as you may not prefer this texture.

Slice meat into 1/4” slices. If the slices are 5" or longer, you may want to first cut the steak lengthwise so that you have somethign closer to a bite sized piece

Wash meat in water to remove any remaining blood and lightly press excess using a colander

Optional step: Add the 1 tsp baking soda to about 3 Tablespoons water, or enough water to just coat the beef. Set aside for 20-30 minutes.

Whisk the marinade ingredients together into a small bowl until smooth and set aside.

After the beef has been in the baking soda for 20-30 minutes, rinse the beef and remove most of the water. Add the beef to the bowl with the marinade, coat, cover and set aside for another 30 minutes or put it in the refrigerator for up to a day.

While the meat is marinating:
Whisk together the sauce ingredients and set aside
Break down your broccoli into florets - try separating by cutting the stems rather than slicing directly through the floret.
Slice/chop your carrot, bell pepper, and add to the broccoli bowl
Cut your green onion, and mince or dice your garlic and ginger. Put in a small bowl and set aside.

When the beef has finished marinating for 30 minutes, remove from the marinade. If there is excess liquid, pat it on some paper towels.
Microwave your broccoli, pepper and carrot for 2 minutes in the microwave on HIGH

Heat your wok on medium high and have all your ingredients ready to go
Once the wok has heated up to about 350-375F add 2-3 Tbls peanut oil and swirl it around
Wait for the oil to start smoking slightly
Add your aromatics (onion, garlic and ginger) and stir for about 30 seconds
Add your beef and cook until med-rare to medium, it will continue to cook after we add the rest of the ingredients
Remove the beef into a bowl or plate, you can leave the aromatics in the wok - this will prevent us from overcooking the beef
If you need to, add 1-2 more Tbls of peanut oil before adding the vegetables
You may need to turn up the heat on the wok at this point when we add the vegetables. We don't want to burn it, but we also don't want a slow simmer as the moisture cools the wok
Add all of your stir fry vegetables and cook for 1-2 minutes
Add your sauce mixture and continue to cook for another 1-2 minutes
When the vegetables are getting close to your desired doneness, add back the beef and continue stirring and tossing until the beef is done to your liking.
Just before you stop cooking, add a teaspoon of sesame oil and stir/toss well

Serve over rice (or whatever you prefer)
Add a sprinkle of sesame seeds for garnish