Beef and Broccoli

Method

Slice the beef thinly against the grain and toss with cornstarch, 1 tablespoon soy sauce, and rice wine, then set aside for 15 minutes. Blanch broccoli florets in boiling salted water for 3 minutes until tender-crisp, then drain. Heat 1.5 tablespoons oil in a wok or large frying pan over high heat and stir-fry the beef in batches for 2-3 minutes until browned, then remove and set aside. Add remaining oil to the wok, then stir-fry garlic and ginger for 30 seconds until fragrant. Return beef to the wok with broccoli, then add remaining soy sauce, oyster sauce, beef stock, sesame oil, and sugar, tossing constantly for 2 minutes. Mix cornstarch with water to form a slurry, pour into the wok, and stir until the sauce thickens and coats the ingredients, about 1 minute. Serve immediately with steamed rice.