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.
When ready to cook, heat the wok and drizzle in 1 ½ teaspoons peanut oil. Cook 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 1 ½ teaspoons peanut oil and second batch of beef.
Scrape and wipe out wok, add the broccoli, stir fry it 30 seconds then add the water, cover with any lid, and let steam about 2 minutes until tender crisp. Transfer to a plate. (Do not overcook your broccoli or you will be sad.)
Add fresh 1 ½ teaspoons peanut oil to wok. Add chopped garlic, ginger, and white part of scallions and stir fry 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!