1/2 tsp. baking soda

1 tsp. sugar

1 T. cornstarch

1 T. low-sodium soy sauce

1 T. water

2 T. vegetable oil

1 1/2 lb. flank steak, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

 

1/2 . low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)

2 T. brown sugar

4 cloves garlic, minced

2 T. flour

1 T. sherry

3 T. vegetable oil

2 heads broccoli, crowns only

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside. In a large wok or sauté pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and sauté 3 minutes, stirring often. Transfer broccoli to a plate. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and sauté for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Sauté 1 minute more. Serve.