Which Chinese takeout dish should @jasminepak make next? Drop your favorites in the comments!2 ServingsBeef1/2 lb flank steak, sliced 1/4-inch thick1/4 tsp baking soda1 tbsp water1 tsp cornstarch1 tsp vegetable oil1 tsp oyster sauceSauce1/3 cup chicken stock1 tbsp dark soy sauce (sub regular soy sauce)1/2 tbsp oyster sauce1 tsp sugar (I use Monkfruit Sweetener)1/4 tsp sesame oilDash of white pepperAnd the rest!2 cups broccoli florets2 tbsp vegetable oil1 tsp minced garlic (or 1-2 garlic cloves)1/4 tsp ground ginger1/2 tbsp Shaoxing wine1 heaping tablespoon of cornstarch + 3 tbsp waterDirections:1. In a medium sized bowl, add the sliced flank steak, baking soda, and water.2. Mix the beef and massage until all the liquid is absorbed. The baking soda helps to tenderize the meat. You can omit the baking soda if you dont have it available.3. Add cornstarch, oil, oyster sauce and mix well. Cover and marinate in the fridge for 30 minutes.4. Blanch the broccoli. Add your broccoli florets into a pot of boiling water and cook for 20 seconds. If you like your broccoli softer, blanch for 30-60 seconds.5. Remove the broccoli, dip in an ice bath, and set aside.6. Make the sauce. Combine all the ingredients for the sauce and set aside.7. Add oil to your pot over medium high heat. Once hot, cook your sliced beef on both sides until browned. Transfer the beef into another bowl and set aside.8. Bring your pan back over medium heat and add oil.9. Add garlic and ground ginger and toss until fragrant.10. Add Shaoxing wine and the sauce mixture. Stir to incorporate all the browned beef bits around the pan and bring to a simmer.11. Add the cornstarch slurry and stir constantly until well combined and slightly thickened, about 30 seconds.12. Add the blanched broccoli and seared beef and mix until evenly coated.13. Raise the heat and continue to cook for another 30 seconds. Remove from heat once the sauce is at your desired thickness.14. Enjoy with steamed rice.