Scale

1 lb (500 g) Beef Inside Round Marinating Steak, about 1½ inches (4 cm) thick

½ tsp (2 mL) baking soda

1 tbsp (15 mL) EACH cornstarch

2 tbsp (30 mL) canola or sunflower oil, divided

1 tbsp (15 mL) soy sauce

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

Half large onion, sliced thinly

Stir-Fry

1 tbsp (15 mL) canola or sunflower oil, divided

4 to 5 cloves garlic, minced

2 broccoli crowns, cut into large florets

2 tbsp (30 mL) brown sugar

1 tbsp (15 mL) cornstarch

2 tbsp (30 mL) soy sauce

Hot cooked rice (optional)

Sesame seeds

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Beef: Cut steak across the grain into very thin strips. Combine baking soda and 1 tbsp (15 mL) water in a bowl; add beef and toss to coat evenly. Let stand at room temperature for 15 to 20 minutes.
Rinse beef thoroughly under cold, running water to remove the baking soda. Drain well and pat beef dry with paper towels. Place in a clean bowl.
Add cornstarch, 1 tbsp (15 mL) of the oil, soy sauce, salt and pepper; toss to coat evenly. Let marinate at room temperature for 15 to 20 minutes.
Heat a large wok or skillet over medium-high heat. Add remaining 1 tbsp (15 mL) oil and onion; stir-fry for 2 to 3 minutes until starting to brown. Add beef and stir-fry for 2 to 4 minutes until browned but not fully cooked. Transfer to a clean bowl and set aside.
Stir-fry: Return pan to medium-high heat; Add garlic to your taste and stir-fry for 30 seconds. Add broccoli and 2 tbsp (30 mL) water; cover and steam for 2 to 3 minutes until tender-crisp.
Meanwhile, whisk together cornstarch, brown sugar and soy sauce in a small bowl to make sauce. Return beef and accumulated juices to pan; pour in sauce. Stir-fry for 2 to 3 minutes until the beef is fully cooked and the sauce is thickened.
Serve immediately over hot cooked rice, if desired, and sprinkle with sesame seeds.