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A quick and easy Chinese‑style beef and broccoli stir‑fry that’s tender, savory and packed with umami. The flank steak is tenderized with baking soda, lightly coated in a cornstarch slurry and flash‑seared, while broccoli stays crisp‑bright after a brief blanch. A simple sauce of chicken broth, Shaoxing wine, soy sauces, oyster sauce, sugar and cornstarch ties everything together in just minutes.
