Slice the flank steak into thin strips.

Chop the ginger and garlic, reserving half of the garlic for later use.

In a bowl, combine the meat with half of the garlic, ginger, baking soda, and cornstarch.

Add oil, soy sauce, and oyster sauce to the marinated meat and mix thoroughly.

Chop the broccoli and prepare rice if you wish.

In another bowl, whisk together the chicken broth, soy sauce, oyster sauce, dark soy sauce, sesame oil, brown sugar, and white pepper to make the sauce.

Heat a pan until it's hot, then add some oil.

Place the marinated beef in the pan, flattening the pieces, and allow them to cook undisturbed until the edges begin to brown.

Once the edges are cooking, sauté the beef until it develops a nice color, then remove it from the pan.

Add more oil to the pan, then toss in the remaining garlic and ginger.

If desired, deglaze the pan with Shaoxing wine for added flavor.

Add the chopped broccoli to the pan and sauté it.

Cover the pan and let the broccoli cook for a few minutes until it becomes bright green.

Pour the prepared sauce into the pan and bring it to a boil.

Once boiling, add a cornstarch slurry to thicken the sauce.

After the sauce has thickened, return the cooked beef to the pan and cook for an additional minute, ensuring everything is well coated with the sauce.