Saucy Garlic Chicken & Beef Stir-Fry

1. Velvet the chicken thighs and top sirloin with baking soda for 15-20 minutes. After velveting, rinse the meat very well and pat dry.
2. For the chicken: Toss with 1½ tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp avocado oil. For the beef: Toss with 2 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp avocado oil. Let both marinated meats sit for 10-15 minutes.
3. Stir-fry the marinated meat separately in batches in avocado oil until cooked through and lightly browned.
4. In the same pan, stir-fry the 2 broccoli crowns, ½ head green cabbage, and 8 oz baby bella mushrooms in avocado oil until crisp-tender.
5. To make the garlic sauce: In a saucepan, combine 3 cups water, 3 tsp Better Than Bouillon Beef Base, ¾ cup low-sodium soy sauce, ⅓ cup oyster sauce, ¼ cup rice vinegar, 3 tbsp honey, 6 tbsp chopped garlic, and 1 tbsp sesame oil. Bring the mixture to a simmer.
6. Prepare the slurry by whisking ¼ cup cornstarch with ½ cup cold water.
7. Slowly add the slurry to the simmering sauce, stirring constantly, until the sauce becomes thick and glossy.
8. Add the cooked meat and stir-fried vegetables back into the sauce, toss to combine everything thoroughly.
9. Serve the Saucy Garlic Chicken & Beef Stir-Fry immediately over hot rice.