1/4 lb to 1/2 lb skirt steak or flank steak, thinly sliced
2 tsp rice wine
4 tsp soy sauce
1 1/2 tsp sugar
1 tsp corn starch
1/8 tsp baking soda
2 tsp water
3 tsp sesame oil
1 tsp ginger, thinly julienned
3 stems scallions, thinly sliced into 1 inch pieces
1 Tbsp vegetable oil
1/2 lb broccoli florets, approximately 3-4 cups

Slice the beef into thin strips of approximately 2 inch wide. It's easier to create thin slices if the beef is slightly frozen. Place the beef into a bowl. Add 2 tsp rice wine, 2 tsp soy sauce, 1/2 tsp sugar, 1 tsp corn starch, 1/8 tsp baking soda, and 2 tsp water, and mix well. Lastly, add 2 tsp sesame oil. Cover and refrigerate from 30 minutes to overnight.

Remove the meat from the refrigerator and loosen with a fork approximately 30 minutes prior to cooking to allow it to come to room temperature. Add 1 Tbsp vegetable to a pan and heat until almost smoky. Add the meat and quickly stir. When the color of the meat has changed indicating it's cooked, approximately 1 to 2 minutes, remove quickly with a slotted spoon.

In a separate pot, bring water to a boil and drop in the broccoli florets. Quickly blanch the broccoli, taking care not to overcook them, approximately 1 minute. When the broccoli has turned bright green, drain the broccoli in a colander and soak in cold water. Drain well.

Make a sauce with 2 tsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil. Heat the pan and add the sauce. Sauce should bubble in approximately 30 seconds. Then add drained broccoli and beef, sliced scallions and ginger. Stir and mix well with the sauce and heat through, which should take approximately 2 minutes. Serve immediately.

Slices of chicken breast may be substituted for beef.