Our take on a chinese restaurant classic. We use American broccoli and oven roast it instead of boiling or steaming. This creates crisp, dry vegetables to incorporate into the sauce, which avoids watering it down into a runny, tasteless soup. The beef is best sliced frozen or semi-frozen, so it can be appropriately thin, and the combination of baking soda, then cornstarch and oil is essential to getting the correct tenderness and mouthfeel.
Variations: Substitute sliced white meat chicken (prepared the same way) or fried tofu, and make it with the white sauce recipe.
Preheat oven to 450 degrees. Coat broccoli lightly in oil and toss in a bowl to mix. Arrange on a cookie sheet in a single layer.
Roast broccoli for 15 minutes.