Beef and Broccoli: Authentic Restaurant

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

subheading: FOR THE BEEF AND MARINADE:

1 pound flank steak (sliced ¼-inch or 0.6cm thick)

¼ teaspoon baking soda (optional)

3 tablespoons water

1 ½ teaspoons cornstarch

2 teaspoons vegetable oil

1 teaspoon oyster sauce

subheading: FOR THE SAUCE:

⅔ cup low sodium chicken stock (warmed)

1 ½ teaspoons granulated sugar (or brown sugar)

1 ½ tablespoons soy sauce

1 teaspoon dark soy sauce (or double black dark soy sauce)

1 tablespoon oyster sauce

½ teaspoon sesame oil

⅛ teaspoon white pepper

subheading: FOR THE REST OF THE DISH:

4 cups broccoli florets

3 tablespoons vegetable oil (divided)

2 cloves garlic (minced)

¼ teaspoon ginger (grated/minced, optional)

1 tablespoon Shaoxing wine

2 ½ tablespoons cornstarch (mixed with 3 tablespoons/45ml water)

Directions at thewoksoflife.com

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