1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp plus 1/2 cup low-sodium soy sauce
1 tbsp water
5 tbsp vegetable oil
1 1/2 lbs flank steak or tender round steak, sliced into thin strips
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry
2 heads broccoli, crowns only
Whisk together the baking soda, sugar, cornstarch, 1 tbsp. soy sauce, water, and 2 tbsp vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour.
In a small bowl, stir together the remaining soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.