In a bowl, toss beef with baking soda and 1 tbsp (15 mL) soy sauce. Set aside.
To make sauce, in a small bowl, whisk together beef broth, remaining 3 tbsp (45 mL) soy sauce, cornstarch, sesame oil and sugar. Set aside.
In a wok or large skillet, heat half the canola oil over high heat, add half the beef and stir-fry just until meat browns, 2 to 3 min. Transfer to plate. Repeat with remaining oil and meat. Set aside.
In the same wok, add onion, garlic and ginger paste and stir-fry until fragrant, about 1 min. Add carrots and 1/2 cup (125 mL) water then cover and let steam for 2 min. Add broccoli and let steam for 3 min. or until vegetables are tender-crisp.
Pour in sauce and stir-fry until sauce thickens, about 1 to 2 min. Stir in beef and any accumulated juices, add snow peas and stir-fry for 1 min.
For high-heat cooking, use canola or peanut oil. Butter can smoke or burn.