Beef with Broccoli

Slice the beef thinly, about 3-4 mm thick, against the grain. In a bowl, combine the meat with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp oil, mix well with your hands, and let marinate for 20-25 minutes at room temperature.

Meanwhile, cut the broccoli into medium-sized florets. Blanch them in boiling water for 60-90 seconds until bright green, then immediately drain in a colander.

In a separate bowl, whisk together the beef broth, oyster sauce, 2 tbsp soy sauce, sugar, 1 tbsp cornstarch, and white pepper until smooth — this is your sauce.

Heat a wok or large heavy-bottomed skillet over high heat until lightly smoking. Add 2 tbsp oil, spread the beef in a single layer, and sear for 1 minute without stirring until browned, then stir-fry for another 1-2 minutes until cooked through. Transfer the beef to a plate.

In the same wok, add 1 tbsp oil, then the garlic and ginger, and stir-fry for 15-20 seconds until fragrant, being careful not to burn them.

Add the blanched broccoli and stir-fry for 1 minute, tossing with the garlic and ginger.

Pour the prepared sauce into the center of the wok, bring to a boil, and cook for 30-40 seconds until it starts to thicken.

Return the beef to the wok, drizzle in the sesame oil, and quickly toss everything together for 30-60 seconds until the sauce evenly coats the beef and broccoli.

Serve immediately, hot, with steamed rice.