Marinate the beef:

1. Slice the beef into bite sized ¼ inch slices.
2. Place the beef, soy sauce, sugar, baking soda, and oil into a bowl. Mix well with clean hands to coat the beef with the marinade. Keep mixing until the liquid has been absorbed and the bowl is dry.
3. Let sit for 15 mins before cooking the beef.

Make the sauce:

1. Combine the cornstarch, chicken stock, sugar, oyster sauce, soy sauce, shaoxing wine, hoisin sauce, and the ground white pepper.
2. Whisk to combine.
3. Set aside.

Stir Fry:

1. Cut through the top of the broccoli, directly under the florets. Then with your knife, cut small florets from the head and set aside. Reserve the stalks for another purpose.
2. Bring a large pot of water to boil and add the broccoli. Boil for 1 minute and then drain in a colander. Cool under running water and then set aside to finish draining.
3. Heat a large skillet over medium high heat. Get the pan very hot! Add 1 Tablespoon of oil, swirl it around the pan and then add the beef in one layer. Do not touch for 1 minute. Stir the beef  for 1 more minute (the beef will still be pink).
4. Put the beef on a plate and wipe the pan with a wet paper towel. Return the pan to medium high heat. Add the remaining 1 Tablespoon of oil and add the onions. Stir fry for 2 minutes, moving the onions around constantly, and then add the ginger and garlic. Cook for 10 seconds until fragrant.
5. Add the beef back to the pan and stir with the onions. Add the broccoli and mix again.
6. Give the sauce a quick stir (the cornstarch tends to settle at the bottom) and then add the sauce to the pan and bring it to a simmer, stirring it into the mixture, so the sauce thickens evenly. Cook for another minute until the sauce has thickened. Add the sesame oil and stir. Remove the pan from the heat and transfer to a shallow platter. 
7. Serve immediately with steamed rice.