adapted from Cook's Illustrated, September & October 2003
Mix marinade with beef strips in bowl and set aside for 30 minutes to 1 hour.
Stir together the sauce ingredients in a glass measuring cup or jar and set aside.
Bring a big pot of water to boil or use your wok. Add broccoli pieces and bring back to boil. Cook for 3 minutes until tender crisp. Transfer to a plate. (Do not overcook your broccoli or you will be sad.) Dump out water and thoroughly dry wok.
When ready to cook, heat the wok and drizzle in 1 tablespoon of oil. Fry the beef in two batches, letting the pieces sizzle on the hot pan—don't move them around too much, but get the pieces seared and just shy of being cooked to your liking—edges should begin to brown. This will go quickly, about a minute or two per side depending on the size of your pieces. Transfer to plate and repeat with additional tablespoon of oil and remaining beef.
Add fresh peanut oil to wok (about a tablespoon). Fry the chopped garlic, ginger, and white part of scallions for 20–30 seconds then add back the broccoli and the beef. Stir the sauce then pour it over everything in the wok and stir fry a minute or two to thicken the sauce. Drizzle in the sesame oil and toss.
Serve with rice and sprinkle some green scallion slices on top. Enjoy!