Marinate the beef: Start by massaging the water into the sliced beef. Add the beef and 1/2 cup water to a bowl and gently massage until the beef has absorbed most of the liquid and feels more tender. Add the baking soda and massage it in. Then add the Shaoxing wine, soy sauce, oyster sauce, sugar, cornstarch, oil, and white pepper. Mix thoroughly to coat. Let it marinate for 30 minutes while you prepare everything else.

Prep the sauce: In a small bowl, whisk together the Shaoxing wine, soy sauce, oyster sauce, sugar, cornstarch, beef broth, and MSG until smooth. Set aside.

Prep the veg: Grate the garlic and ginger, slice the onion, and cut the broccoli into large florets. Set all your ingredients within arm’s reach since the cooking process goes quickly.

Heat a wok or large sauté pan over high heat until it begins to smoke. Add a high-smoke point oil, then add the marinated beef in a single layer. Sear undisturbed until deeply browned, then stir-fry until just cooked through. Remove and set aside.

Add a splash more oil to the pan if needed. Stir-fry the broccoli over high heat until it begins to char in spots. Add a splash of water to help it steam. Cook until slightly undercooked. Remove and set aside.

Reduce the heat slightly and add a touch more oil. Stir-fry the grated garlic and ginger for 10 to 15 seconds until fragrant. Give the sauce a quick stir and pour it in. Let it simmer and bubble until thickened and glossy, about 30 to 60 seconds.

Return the beef and broccoli to the pan along with the sliced onion. Toss everything together for about one minute until the sauce coats evenly and the onions soften slightly but still have some crunch. Serve immediately.