First, cut the beef into small, thin pieces. In a container, combine the beef with the baking soda and water, and mix well with a spoon. Refrigerate overnight. In the morning, rinse the beef well (I changed the water three times) to remove any excess baking soda.

After rinsing, add the cornstarch, olive oil, and oyster sauce to the beef in the same container. Mix well to coat evenly, then set aside while you prepare the other ingredients.

In a bowl, make the sauce by combining all the sauce ingredients. Mix well and set aside.

Now, cook the broccoli as you normally would. Bring 6 cups of water to a boil in a pot, add the broccoli, and cook for 30 minutes to 1 hour, depending on how soft you like it. If using frozen broccoli that says to boil for 5 minutes, add it at the end of the process—see the next steps.

In the same skillet, add a bit more oil if needed. Add the garlic and ginger over medium heat, sauté briefly, then add the balsamic vinegar. Pour in the sauce you set aside earlier.

In a small glass, mix the cornstarch with the cold water to make a slurry. Pour it into the skillet and let it come to a simmer, then add the beef back in.