Marinate the thinly sliced beef with light soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, and a pinch of white pepper. Let it sit for at least 15 minutes.
Blanch the broccoli florets in boiling water for 1-2 minutes until tender-crisp. Drain and refresh under cold water to stop cooking and maintain color. Set aside.
Heat cooking oil in a wok or large frying pan over high heat. Add the marinated beef and stir-fry quickly for 1-2 minutes until it's just browned but still tender. Do not overcrowd the pan; cook in batches if necessary. Remove the beef and set aside.
Add the remaining cooking oil to the wok. Add minced garlic and minced ginger. Stir-fry until fragrant, about 30 seconds.
Return the blanched broccoli to the wok. Stir-fry for 1 minute.
In a small bowl, whisk together oyster sauce, light soy sauce, sugar, water or chicken stock, and sesame oil. Pour the sauce mixture into the wok.
Bring the sauce to a simmer, then stir in the cornstarch slurry to thicken. Once the sauce has thickened, return the cooked beef to the wok.
Toss everything together quickly to coat evenly. Serve immediately with steamed rice.
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