Beef and Broccoli

Marinate the Beef

Place the sliced beef in a medium bowl.

Add 1 tablespoon soy sauce, 1 teaspoon cornstarch, and the white pepper to the bowl.

Toss well to coat every piece of beef evenly, then set aside for 10 minutes.

Make the Sauce

In a small bowl, whisk together the oyster sauce, remaining 1 tablespoon soy sauce, dark soy sauce, hoisin sauce, sesame oil, brown sugar, remaining 1 teaspoon cornstarch, and beef broth.

Stir until the cornstarch and sugar are fully dissolved, then set the sauce aside.

Blanch the Broccoli

Bring a medium pot of water to a boil over high heat.

Add the broccoli florets to the boiling water.

Blanch for exactly 90 seconds until bright green and just barely tender.

Drain the broccoli immediately and transfer to a bowl of ice water to stop the cooking.

After 1 minute, drain and pat the broccoli dry with paper towels.

Heat the Wok

Heat a wok or large skillet over high heat until it just begins to smoke.

Sear the Beef

Add 1 tablespoon of vegetable oil and swirl to coat the wok.

Add the marinated beef in a single layer — do not stir for 60 seconds to get a good sear.

Stir-fry the beef for another 30 to 60 seconds until just cooked through with no pink remaining.

Transfer the seared beef to a clean plate and set aside.

Cook Aromatics

Reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil to the wok.

Add the minced garlic and grated ginger to the wok.

Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Combine and Finish

Add the blanched broccoli to the wok and toss with the aromatics for 30 seconds.

Return the seared beef to the wok.

Give the sauce a quick stir to re-dissolve the cornstarch, then pour it over everything in the wok.

Toss and stir-fry everything together for 1 to 2 minutes until the sauce thickens and coats the beef and broccoli in a glossy glaze.

Serve

Transfer to a serving dish and garnish with toasted sesame seeds and sliced green onions.