1 lb Skirt Steak thinly sliced against the grain
1/2 teaspoon Salt
1/2 teaspoon Brown Sugar
1 teaspoon Soy Sauce
1 teaspoon Rice Wine Vinegar
1/2 teaspoon Sesame Oil
1/8 teaspoon Baking Soda
1/2 teaspoon Cornstarch
2 tablespoons Soy Sauce
2 tablespoons Rice Wine Vinegar
1/4 cup Broth chicken or beef
1/4 cup Oyster Sauce
2 tablespoons Brown Sugar
1 teaspoon Sesame Oil
3 tablespoons Peanut Oil
1 teaspoon Cornstarch
1 lb Fresh Broccoli Florets
3 Garlic Cloves minced
2 Scallions green parts only chopped
Beef: Mix the Salt, Brown Sugar, Soy Sauce, Rice Wine Vinegar, Sesame Oil, Baking Soda, and Cornstarch together in a medium-sized bowl and add in the Skirt Steak. Toss to coat and set aside for 20 minutes.
Sauce: In a small bowl whisk the Soy Sauce, Rice Wine Vinegar, Broth, Oyster Sauce, Brown Sugar, Sesame Oil, and Cornstarch and set aside.
Heat 1 tablespoon of oil over high heat and place half of the beef in the wok (or skillet) in a single layer. Cook without moving for 1 minute to brown, toss and continue to cook stirring frequently for an additional 1 to 2 minutes. Remove and set aside in a bowl. Repeat this step by adding another 1 tablespoon of oil and the remaining beef.
Place the final 1 tablespoon of oil to the wok. Add in the Broccoli and cook, tossing frequently for 1 minute. Next, add the Garlic Cloves and Scallions, and cook for an additional 1 minute. Pour the reserved sauce mixture into the skillet and cook for about 5 minutes, until sauce thickens (pay attention to the broccoli and if it becomes tender before the sauce has thickened use a slotted spoon to remove and set aside in a bowl).
Place the beef back into the wok and toss to mix and coat with the sauce. Garnish with additional scallions or sesame seeds.