Freeze the Beef Top Round (1 pound) for 30 minutes so that it is easier to slice.
Chop the Broccoli (1 head) into bite size pieces.
Slice the Carrot (1/4) into thin slices at a 45 degree angle.
Make brown sauce by mixing the Garlic (1 teaspoon), Fresh Ginger (1 teaspoon), Scallion (2), Sesame Oil (1 teaspoon), Dark Soy Sauce (1 tablespoon), Hoisin Sauce (1 tablespoon), Oyster Sauce (2 tablespoon), Rice Wine (2 tablespoon), Granulated Sugar (2 1/2 tablespoon), and Kikkoman® Soy Sauce (3 tablespoon).
Finally, add heated Chicken Broth (1 1/2 cup) and let cool down (usually about 1 hour) to allow the flavor come together.
Strain the brown sauce and store in the refrigerator for up to a week.
Cut the top round once lengthwise. Slice at a 45 degree angle with a 5 mm thickness.
Marinade the beef in Garlic Powder (1 teaspoon), Salt (1 teaspoon), Baking Soda (1/8 teaspoon), Ground White Pepper (1 pinch), and Water (1/3 cup). Massage the beef in this marinade, cover, then refrigerate for at least an hour.
Take the meat out, mixing again. The meat should have absorbed most of the marinade. Mix it with Corn Starch (1/4 cup) until you do not see anymore powder.
Add in Vegetable Oil (2 tablespoon) and mix thoroughly.
In a wok or pan, heat up some Vegetable Oil (to taste). Once it reaches 250 degrees F (120 degrees C), fry the beef. Then continue to heat the oil to 325 degrees F (160 degrees C). Move the meat around to get an even cook. Add the broccoli and carrot for 20 seconds. Strain from wok.
Boil some water for blanching. Put the meat and veggies in the boiling water for 30 seconds. This will remove most of the excess oil.
Set aside. In a bowl, mix Potato Starch (1 tablespoon) and Water (1 tablespoon) to make a slurry.
In the wok or pan under high heat, add brown sauce (1 1/4 cup) and potato starch water mixture. Bring to a boil until thick. Add the beef and broccoli and stir until everything is coated with the sauce. Add Sesame Oil (1 teaspoon).
Plate and enjoy with steaming rice!