See https://www.youtube.com/watch?v=SGP36xcUnOs for washing the meat
IngredientsFlank Steak
Soy sauce (1 tsp / lbs) - break it down
Salt (1/2 tbp / lbs) - break it down
Shaoxing wine (1 tsp / lbs) - juicy
Baking Soda - or other alkaline
Corn starch - juices run out get stuck
Oil - keeps it from sticking
Sauce
.75 tablespoon dark soy sauce
.75 tablespoon light soy sauce
1.5 tablespoons oyster sauce
.75 tablespoon sugar
Cornstarch slurry (thick)
12 ounces (340g) broccoli or broccolini, florets separated and stems sliced on a sharp bias into 1-inch pieces (peel stems if they are tough
3 teaspoons (8g) minced fresh garlic (3-4 medium cloves)
2 teaspoons (5g) minced fresh ginger (about ½-inch segment, minced)
Shaoxing wine
DirectionsPREPARE MEAT
1. Cut the steak on a bias where each piece is 1.5-2 in long
2. Wash the steak. Handle it very roughly and squeeze drain dry in a colander
3. Add other ingredients except the oil
4. Mix. Handle roughly
5. Add the oil
6. Refrigerate overnight
Cook broccoli in covered wok in shallow water for 2.5 minutes. Drain well
4. For the Stir-Fry: Heat wok over high heat until lightly smoking. Add 1 tablespoon (15ml) oil and swirl to coat. Add beef, spread into a single layer and let it cook until lightly seared, about 30 seconds. Stir-fry until beef is mostly cooked through and only a few pink spots remain. Immediately add garlic and ginger and stir-fry until fragrant, 30 to 45 seconds longer.
5. Add 1 tablespoon Shaoxing wine by pouring it around the side of the wok. Stir sauce mixture and pour it in around the sides of the wok. Toss to combine. Add broccoli and toss to combine. Stir the cornstarch slurry and add a splash. Cook, tossing, until sauce thickens and the steak is cooked through, about 30 seconds longer. Adjust sauce consistency with more cornstarch slurry if it is too thin, or a splash of water if it is too thick. Transfer to a serving platter and serve immediately with steamed white rice.