Instructions:
- Marinate the Beef (Velveting): In a bowl, combine sliced beef with 1 Tbsp Soy Sauce, 1 tsp Cornstarch, 1 tsp Sesame Oil, and Baking Soda. Mix well until fully incorporated. Set aside for at least 15 minutes.
- Prepare the Sauce: Whisk together Beef Broth, 1/4 cup Soy Sauce, Oyster Sauce, Brown Sugar, 1 Tbsp Cornstarch, and Hoisin Sauce (if using) in a small bowl until the cornstarch is dissolved. Set aside.
- Blanch/Steam Broccoli: Steam or briefly blanch the broccoli florets in boiling water for 2–3 minutes until bright green and crisp-tender. Immediately drain or shock in ice water to stop cooking. Set aside.
- Sear the Beef: Heat 1 Tbsp of Vegetable Oil in a wok over high heat until shimmering. Add the beef in a single layer (cook in batches if necessary). Sear quickly for 1–2 minutes until browned but still slightly pink inside. Remove beef immediately and set aside.
- Sauté Aromatics: Add the remaining 2 Tbsp of Vegetable Oil to the wok. Add the minced ginger and garlic. Stir-fry briskly for 30 seconds until fragrant.
- Combine and Thicken: Re-whisk the prepared sauce mixture and pour it into the hot wok. Bring to a rapid simmer, stirring constantly until the sauce thickens and becomes glossy (about 1 minute).
- Final Toss: Return the seared beef and the blanched broccoli to the wok. Toss everything quickly and evenly to coat in the sauce. Cook just until heated through (about 1 minute).
- Finish and Serve: Remove from heat. Drizzle with the finishing Sesame Oil. Serve immediately over steamed rice.