Beef and Broccoli

In a bowl, combine the sliced beef with the marinade soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch. Mix well until the meat absorbs the liquid.

Let the beef marinate for about 15 minutes.

In a small bowl, combine the sauce ingredients — soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and water. Stir well and set aside.

Bring the water to a boil and add a few drops of oil.

Blanch the broccoli florets in the boiling water for about 10 seconds — this locks in a bright green color and keeps them crisp-tender. Remove immediately with a slotted spoon and drain well. Set aside.

Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until it is about 70% cooked, then remove and set aside.

Heat the remaining oil in the wok over high heat. Add the ginger and stir-fry until fragrant.

Return the beef to the wok and stir-fry until cooked through and the center is no longer pink, about 1–2 minutes.

Add the blanched broccoli, then pour in the sauce, stirring to combine everything well.

As soon as the sauce thickens, remove from the heat and serve immediately with steamed rice.