Prepare and marinate the beef: Cut the flank steak in half with the grain (lengthwise), then slice against the grain (meaning you’re cutting crosswise and perpendicular to the direction the muscle fibers run) and at an angle to create ⅛-inch-thick strips.

To a medium bowl, add the cornstarch, oyster sauce, soy sauce, neutral oil, and baking soda. Grate the ginger and garlic into the bowl. Mix well, add the sliced flank, toss to coat, and set aside to marinate for at least 20 minutes or up to overnight, covered, in the fridge.

Make the sauce: In a separate small bowl, combine the broth, light soy sauce, brown sugar, oyster sauce, dark soy sauce, and sesame oil and season with white pepper to taste. Mix until smooth and set aside.

Sauté the beef: Coat the bottom of a wok or large skillet with neutral oil and heat over medium-high heat. When the oil is hot, add the meat and the marinade. Cook, untouched, to achieve a nice sear. Once the meat browns around the edges, cook, stirring constantly, until it’s no longer pink. Remove the meat to a clean plate and set aside.

Prepare the broccoli: Add 1 tablespoon of the neutral oil to the wok followed by the ginger and garlic and cook until fragrant. Pour in the Shaoxing wine to deglaze the wok and cook for 1 minute. Add the broccoli and cook, stirring constantly, until well combined. Cover the pan to steam the broccoli for 1 minute.

Uncover, add the sauce, and let it come to a boil. Prepare the cornstarch slurry by mixing the cornstarch and cold water until smooth. Add it to the broccoli mixture. Allow the sauce to simmer until thickened, then return the meat to the wok. Let everything cook together until the sauce coats the meat evenly.

Spoon the beef and broccoli over the white rice and garnish with the sesame seeds and green onions.