In a large bowl or airtight container, combine beef, water, cornstarch, sesame oil, oyster sauce, and baking soda. Massage until marinade is absorbed into beef, then cover and marinate in the fridge while prepping the rest of the ingredients.

In a mixing bowl, make the sauce by combining water, oyster sauce, brown sugar, Shaoxing wine, dark soy sauce, beef bouillon, sesame oil, & white pepper until sugar has dissolved. Set aside.

Bring a medium-sized pot of water to a rolling boil, then add the broccoli florets. Cook for 1-2 minutes, or until they’re vibrantly green and slightly tender but still crunchy. Remove, drain, and run under cold water to stop the cooking process. Set aside.

Heat a wok or large pan on medium-high heat with a couple tablespoons of oil. Add beef, spread into an even layer, then cook untouched for about 30 seconds or until beef is browned. Toss then brown the other side of the beef for another 30 seconds, or until beef has cooked through. Remove and set aside.

Reduce heat to medium-low so aromatics don’t burn. Toss in onions and saute for a couple of seconds, or until they start to sweat. Then, add garlic and ginger and cook for a few more seconds. Pour in sauce, increase heat to medium-high to bring to a simmer.

In a small bowl, whisk together cornstarch and water to make a cornstarch slurry. Once sauce is boiling, pour in slurry and stir immediately. Cook for about another minute or until it’s thickened to your desired consistency. If it thickens too much or turns too salty, add a splash of water. Add beef and broccoli back in & toss together until well coated in the sauce. Remove & enjoy!