Stir-frying moves fast! Let’s break it down:

1. Prepare the Beef:

• Slice the beef against the grain into thin (approx. 1/4 inch) slices or slightly thicker sticks. Transfer to a small bowl.
• Add soy sauce, peanut oil, cornstarch, and optional baking soda to the beef. Gently mix with your hands or chopsticks until all slices are evenly coated. Let marinate for at least 10 minutes while you prepare everything else.

2. Prepare the Sauce:

• In a medium-sized bowl, combine all the sauce ingredients: chicken/beef stock, Shaoxing wine/sherry, soy sauce, dark soy sauce, brown/white sugar, and cornstarch. Whisk well until the cornstarch is fully dissolved. Set aside.

3. Blanch/Steam the Broccoli:

• Add 1/4 cup of water to a large nonstick skillet or wok over medium-high heat. Bring the water to a boil.
• Add the bite-size broccoli florets and immediately cover the pan. Steam just until the broccoli turns bright green and becomes crisp-tender, about 1-2 minutes (recipe says 1 min). Do not overcook!
• Immediately transfer the broccoli to a plate. Carefully wipe out any remaining water from the hot pan using tongs and a paper towel.

4. Stir-Fry the Beef:

• Add 1 tablespoon of peanut oil (or other high-smoke point oil) to the now dry, hot skillet. Swirl to coat. Heat over medium-high heat until the oil shimmers.
• Carefully spread the marinated steak in a single layer in the hot pan. Do not overcrowd the pan; cook in batches if necessary.
• Allow the beef to cook undisturbed for about 30 seconds, until the bottom side is nicely browned.
• Flip the pieces and cook the other side briefly, just a few seconds. Continue to stir and cook until the surface is lightly charred but the inside is still slightly pink. Do not overcook the beef. Remove the beef to the plate with the broccoli.

5. Stir-Fry Aromatics:

• Add the minced garlic and ginger to the hot skillet (add a tiny bit more oil only if the pan is completely dry). Stir-fry constantly for about 30 seconds to 1 minute, until fragrant.

6. Combine and Finish:

• Return the cooked broccoli and beef to the skillet with the aromatics.
• Give the prepared sauce mixture a quick whisk again (cornstarch settles) and pour it into the skillet over the ingredients.
• Cook and stir constantly until the sauce bubbles and thickens, coating everything nicely, about 1 minute.
• Immediately transfer everything to a serving plate.

7. Serve: Serve hot as a main dish, typically with steamed rice.

Stir-frying requires having everything ready before you start cooking!