In a small mixing bowl mix ½ teaspoon baking soda with a tablespoon of water to form a slurry. Slice the steak into thin strips (cutting against the grain). Add the slurry to the beef and toss to coat.
Mix together the 2 tablespoons Shaohsing rice wine, 1 tablespoon light soy sauce, 1 teaspoon of canola oil, 1 teaspoon cornstarch, and some freshly ground black pepper in a large bowl. Add the beef and leave to sit while you prepare the rest of the dish.
Steam the broccoli until just undercooked. Carefully remove the broccoli from the steramer and add it immediately to a bath of ice water for about a minute to stop it from cooking further.Remove from the ice bath with a slotted spoon and set aside.
In a small bowl, mix together 2 tablespoons of oyster sauce, 2 tablespoons light soy sauce, 1 tablespoon of dark soy sauce, 1/4 cup water, 1 tablespoon cornstarch, 1 teaspoon brown sugar, and freshly ground black pepper. Set aside
Heat the oil in a pan or wok over high heat add the beef and allow to cook for 1 to two minutes (leaving some pink). Remove from the pan and set aside.
Add the garlic, shallot, and ginger and cook 30 seconds. Add the broccoli and toss to combine. Add the beef back to the pan followed by the stir fry sauce and green onions. Mix to combine allowing the sauce to thicken.
Prepare your ingredients before heating your wok. Things move quickly when stir-frying. Having everything cut and measured makes all the difference.
Choose an oil with a high smoke point like canola, vegetable, or Peanut oil.
Dark soy sauce is for added color and should not have any salt flavor. Be sure to check the ingredients for sodium.
Replace the Oyster Sauce with Hoisin sauce or Teriyaki sauce for a simple variation.
For an added crunch add some water chestnuts or unsalted cashews.
Add carrots, mushrooms, or snow peas for a whole new dish that’s just as easy to make.