First, marinate the meat:

• 1/2 tsp. baking soda
• 1 tsp. sugar
• 1 tbsp. cornstarch 
• 1 tbsp. low-sodium soy sauce
• 1 tbsp. water
• 2 tbsp. vegetable oil
• 1 1/2 lbs. flank steak or any steak such as tri-tip, London Broil, or New York, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil. Toss the steak with the marinade in a gallon size Ziploc bag and work to coat. Cover and refrigerate at least 1 hour. This is going to make the meat tender and allow it to grab the finishing sauce in the next step.

• 1/2 c. low-sodium soy sauce 
• 2 tbsp. brown sugar
• 4 cloves garlic, minced
• 2 tbsp. flour
• 1 tbsp. sherry, optional but finishes the sauce nicely
• 2 tbsp. Wonnie’s Hot and Spicy Korean BBQ sauce, optional but essential for spice lovers
• 2 heads broccoli (crowns only), bell pepper, asparagus, carrots, and whichever veggies you enjoy in stir fry
• Vegetable oil

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour, sherry, and Wonnie’s until smooth. Set aside.

In a large wok or sauté pan, heat a tbsp. of the vegetable oil over high heat until shimmering. Add vegetables and sauté about 3–4 minutes, stirring often. Transfer vegetables to a plate.

Reduce heat to medium/high. Carefully add another tbsp. of oil to the hot pan. Add the marinated meat and sauté (give the meat a chance to caramelize and create a bit of crust), then add half of the sauce and sauté until the meat is cooked through and no longer pink. Stir in the vegetables and remaining sauce. Sauté 1 minute more.Serve over rice or sesame noodles.