1. **Velvet the Beef:** In a medium bowl, combine the thinly sliced beef with baking soda, cornstarch, soy sauce, Shaoxing wine, and sesame oil. Mix thoroughly until every piece is coated. Let marinate at room temperature for at least 15-20 minutes. 2. **Blanch the Beef:** Heat a pot of water to a gentle simmer (around 250°F / 120°C) or about 2 inches of vegetable oil in a wok to the same temperature. Carefully add the marinated beef in small batches, stirring gently with chopsticks or a slotted spoon to separate the pieces. If using water, blanch for 30-60 seconds until just opaque. If using oil, blanch for 1-2 minutes until lightly browned. Remove the beef with a slotted spoon and drain well on paper towels. 3. **Prepare Sauce:** In a small bowl, whisk together the chicken broth, oyster sauce, and sugar until well combined. 4. **Stir-fry Vegetables:** Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the broccoli, bell peppers, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Remove the vegetables from the wok and set aside. 5. **Cook Aromatics:** Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic. 6. **Combine & Finish:** Return the velveted beef and the stir-fried vegetables to the wok. Pour in the prepared sauce. Stir-fry for another 1-2 minutes, tossing everything together, until the beef is heated through and the sauce thickens slightly and coats all the ingredients. 7. **Serve:** Serve your delicious, tender Velvet Beef Stir-fry immediately over freshly steamed rice.