In a large bowl, thoroughly mix the steak, egg white, baking soda, soy sauce, sugar, salt, pepper, cornstarch, and Shaoxing wine. The meat should have a thin white-like film coating it. Cover and refrigerate for 30 to 60 minutes.

In the meantime, cook the broccoli in a large pot of boiling salted water for exactly 90 seconds. Drain it and put it in a container of ice water to immediately stop the cooking process. Drain it and set it to the side.

In a medium-sized bowl whisk together the soy sauce, oyster sauce, Shaoxing wine, sugar, beef stock, and cornstarch, and set to the side. The cornstarch should be dissolved entirely.

Next, pull the beef out of the fridge. If you'd like, you can let it sit for 5 to 10 minutes at room temperature to remove the chill.

Place the work on the burner and turn the heat to high. Once you see it start to smoke, pour in about ⅓ to ½ cups of high-smoke-point cooking oil. I prefer avocado oil.

Add the beef and immediately move it up the sides of the wok using a wok spatula or something similar to get a good sear on it. We will leave it like this for exactly 60 seconds. After that minute, stir fry the beef or simply fold it over using the spatula for 30 to 45 seconds to get it as browned as possible. Then, set it to the side.

Turn the heat down to low-medium, add the ginger, garlic, green onion, and carrots, and stir-fry for 45 to 60 seconds. Add the beef back to the pan and fold everything together.

Pour in the sauce. Fold the ingredients together, and it should thicken up almost immediately. Toss in the broccoli and gently fold everything to combine.

Serve with or over rice.