Directions

1. Cut the beef across the muscle grains into ⅛-inch thick slices. Place the beef in a mixing bowl and add the baking soda, ground white pepper, dark soy sauce, Chinese cooking wine, cornstarch, and satay sauce. Mix well.

2. Add 1.5 tablespoons of cooking oil and mix to coat the beef; this will prevent the slices from sticking, making it easier to stir-fry later. Set the beef aside for 15 minutes.
3. Cut the Chinese broccoli on a 45-degree angle into 2-inch-long stalks. Separate the leaves and the stems because they will go into the wok at different times. If using Western broccoli, cut it into bite-sized florets.
4. In a bowl, thoroughly combine the light soy sauce, oyster sauce, fish sauce, sugar, cornstarch, and water. Set it aside.
5. Turn the heat to high and heat the wok until smoking hot. Add 2.5 tablespoons of oil and swirl it around to create a non-stick layer.
6. Add the beef to the wok and stir over high heat for 2 minutes or until the meat is slightly charred. Remove the beef from the wok but leave the oil behind.
7. Add the minced garlic, ginger, and the broccoli stem to the same wok. Stir over medium heat for 2 minutes. If the wok looks a little dry, add a splash of water to create some steam, helping to cook the stem through.
8. Add the broccoli leaves and keep cooking until wilted.
9. Introduce the beef back into the wok, pour in the sauce, and stir until the sauce is thickened. Serve with white rice.