Slice the flank steak thinly against the grain.

In a large bowl, whisk together one tablespoon of oyster sauce, one tablespoon of cornstarch, one tablespoon of water, and 1/4 teaspoon of baking soda. Add the sliced meat and toss to coat thoroughly; set aside.

In another bowl, mix together the remaining oyster sauce, soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, beef broth, and additional cornstarch. Set this sauce mixture aside for later.

Heat a large skillet over medium-high heat and add the canola oil.

Once hot, carefully add the flank steak. You may need to do this in batches to avoid overcrowding. Cook until browned on the bottom, around two minutes; then stir and continue cooking for an additional 2-3 minutes until browned and cooked through.

Stir in the broccoli florets and pour in the sauce mixture. Stir to coat everything well, then cover the skillet. Allow to cook for about 3 minutes, until the broccoli is bright green and crisp-tender.

Remove from heat, give everything a stir to ensure it’s well coated in the sauce, and serve immediately.