Instructions:
- Velvet the Beef: Combine sliced beef with baking soda, light soy sauce, Shaoxing wine, 2 Tbsp cornflour, and 2 Tbsp water. Mix thoroughly until tacky. Let rest for 15 minutes.
- Prepare the Sauce: In a small bowl, whisk together all Umami Sauce ingredients (Beef Broth, Oyster Sauce, both Soy Sauces, Brown Sugar, Sesame Oil, and 1 tsp cornflour) until the cornflour is completely dissolved. Set aside.
- Blanch the Broccoli: Bring a small saucepan of salted water to a rolling boil. Add broccoli florets and cook for exactly 1–2 minutes until bright green and slightly tender. Immediately drain and plunge into ice water to stop cooking. Drain thoroughly.
- Sear the Beef: Heat 1 Tbsp oil in the wok until shimmering. Add the marinated beef in a single layer (work in batches if necessary). Fry quickly (about 1 minute per side) until browned but still slightly pink inside. Remove beef from the wok and set aside.
- Sauté Aromatics: Add the remaining 2 Tbsp oil to the wok. Sauté minced garlic and ginger for about 30 seconds until fragrant.
- Combine & Thicken: Pour the prepared Umami Sauce into the wok. Bring to a simmer, stirring constantly until the sauce visibly thickens (about 1 minute).
- Final Toss: Return the seared beef and the blanched broccoli to the wok. Toss everything quickly and vigorously to coat evenly in the thick sauce. Cook for 1 minute until piping hot.
- Serve immediately over steamed rice.