👨‍🍳 Instructions

1. 1

   In a bowl, combine the thinly sliced beef with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for at least 15 minutes.

   ⏱️ 15 minutes

   💡 Tip: Marinating the beef with cornstarch helps to tenderize it and create a velvety texture.
2. 2

   Blanch the broccoli florets in boiling water for 1-2 minutes until bright green. Drain and set aside.

   ⏱️ 3 minutes

   💡 Tip: Blanching helps to cook the broccoli slightly and retain its vibrant color.
3. 3

   In a small bowl, whisk together the oyster sauce, soy sauce, sugar, and water or beef broth for the sauce. Set aside.

   💡 Tip: Taste and adjust seasoning as needed.
4. 4

   Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering.

   💡 Tip: A very hot wok is crucial for stir-frying.
5. 5

   Add the marinated beef to the hot wok in a single layer. Stir-fry quickly until browned on all sides, about 1-2 minutes. Remove the beef from the wok and set aside.

   ⏱️ 2 minutes

   💡 Tip: Avoid overcrowding the wok; cook in batches if necessary.
6. 6

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and stir-fry until fragrant, about 30 seconds.

   ⏱️ 30 seconds
7. 7

   Return the blanched broccoli to the wok and stir-fry for 1 minute.

   ⏱️ 1 minute
8. 8

   Pour the prepared sauce mixture into the wok. Bring to a simmer.

   ⏱️ 30 seconds
9. 9

   Add the cornstarch slurry to thicken the sauce. Stir until the sauce coats the broccoli and is slightly thickened.

   ⏱️ 30 seconds
10. 10

    Return the stir-fried beef to the wok. Toss everything together to coat the beef and broccoli evenly with the sauce.

    ⏱️ 1 minute

    💡 Tip: Toss quickly to prevent the beef from overcooking.
11. 11

    Serve immediately with steamed rice.

    💡 Tip: Garnish with a drizzle of sesame oil if desired.