2 tablespoons arrowroot or non-GMO cornstarch, divided
4 tablespoons shoyu or gluten-free tamari, divided
6 tablespoons water, divided
2 ½ tablespoons dry sherry or Chinese rice wine such as Shao Hsing, divided
1 ½ teaspoons toasted sesame oil
2 tablespoons oyster sauce (or substitute extra shoyu)
1 bunch broccoli, cut into small florets, stems peeled and thinly sliced
2 tablespoons unrefined peanut oil or macadamia nut oil
2 quarter-size pieces of fresh, peeled ginger
1 scallion, thinly sliced (optional)
2 cloves garlic, crushed
1. Make marinade: In a medium bowl, whisk together 1 tablespoon arrowroot, 3 tablespoons shoyu, 3 tablespoons water, 1 1/2 tablespoons sherry and 1 1/2 teaspoons sesame oil until arrowroot is dissolved. Transfer beef to marinade and stir to coat. Allow to marinate at room temperature for 30 to 60 minutes.
2. Make the sauce: Place oyster sauce, 1 tablespoon shoyu, 1 tablespoon sherry, 3 tablespoons water, balsamic vinegar and 1 tablespoon arrowroot in a small bowl and whisk until arrowroot is dissolved. Set aside.
3. Bring an inch or two of salted water to a boil in the wok and add the broccoli. Cover and steam until crisp tender, about 2 minutes. Drain and reserve.
4. Heat the wok over medium-high heat. Drain the beef in a colander. Add peanut oil and tilt to coat sides of wok. Add ½ of beef to wok, spreading it in one layer on the surface of the wok and allow to cook undisturbed for 1 minute or until brown. Turn beef over and cook for another 30 seconds. Transfer meat to a medium bowl.
5. Cook remaining beef in the same manner, adding more oil if necessary. When the last batch of beef is almost finished cooking, add the ginger, scallion and garlic and stir-fry until fragrant, about 1 minute.
6. Add the sauce and reserved meat back to the wok. Bring the sauce to a boil and cook until thickened, about 2 minutes. Toss in the broccoli and stir to coat with the sauce.