1\/2 tsp baking soda
\n1 tsp sugar
\n1 tbsp cornstarch
\n1 tbsp plus 1\/2 cup low-sodium soy sauce
\n1 tbsp water
\n5 tbsp vegetable oil
\n1 1\/2 lbs flank steak or tender round steak, sliced into thin strips
\n2 tbsp brown sugar
\n4 cloves garlic, minced
\n2 tbsp flour
\n1 tbsp sherry
\n2 heads broccoli, crowns only
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\nWhisk 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.<\/p>\n
In a small bowl, stir together the remaining soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.<\/p>\n
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.<\/p>\n
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.<\/p>\n