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1
In a shallow bowl, dust the flank steak pieces with the baking soda and toss gently.
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2
Refrigerate for 30 minutes.
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3
In a small bowl, combine the soy sauce, sake, oyster sauce, Worcestershire, sugar and sesame oil and whisk to blend.
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4
In another small bowl, whisk 1/2 cup of the chicken stock with 2 teaspoons of the cornstarch.
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5
In a wok, heat 2 tablespoons of the canola oil until shimmering.
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6
Add the broccoli and stir-fry over high heat until the florets are starting to brown, about 5 minutes.
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7
Add the remaining 1/2 cup of chicken stock and cook until the stock has evaporated and the broccoli is crisp-tender, about 3 minutes.
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8
Transfer the broccoli to a bowl.
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9
Heat another 2 tablespoons of oil in the wok.
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10
Add the onion and cook over moderately high heat until browned and beginning to soften.
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11
Scrape the onion over the broccoli.
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12
Wipe out the wok.
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13
Heat the remaining 2 tablespoons of oil in the wok.
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14
Toss the meat with the remaining 1 teaspoon of cornstarch.
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15
Add the garlic and ginger to the wok and stir-fry until light brown and fragrant, about 30 seconds.
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16
Add the meat and stir-fry until no longer pink, about 2 minutes.
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17
Return the broccoli and onion to the wok and toss to combine.
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18
Add the soy sauce mixture and stir-fry until the meat is cooked through and the sauce is hot, about 2 minutes.
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19
Stir the chicken stock-cornstarch mixture and add it to the wok.
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20
Bring to a boil and, when the sauce thickens, season with salt and serve immediately.
