1½ pounds flank steak, sliced into thin strips
½ teaspoon baking soda
1 teaspoon sugar
1 Tablespoon cornstarch
1 Tablespoon low-sodium soy sauce
½ cup low-sodium soy sauce
2 Tablespoons brown sugar
4 cloves garlic, minced
2 Tablespoons flour
1 Tablespoon sherry
3 Tablespoons vegetable oil, divided
2 heads broccoli, crowns only
Cooked rice for serving, if desired
Mix the baking soda, sugar, cornstarch, 1 tablespoon soy sauce, water, and 2 tablespoons vegetable oil in a large bowl. Toss the steak with the marinade, cover and refrigerate at least 1 hour.
In a small bowl, stir together the ½ cup soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
In a large wok or sauté pan, heat 2 tablespoons of the remaining vegetable oil over high heat until shimmering. Add broccoli and sauté 5–10 minutes, stirring often and then transfer the broccoli to a plate.
Add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and sauté for 5-8 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Sauté for a minute more.
Serve with rice.
Recipe from www.asian-recipe.com.