Sizzling Beef and Broccoli in Ginger-Garlic Sauce

Slice 1 lb (450 g) flank steak against the grain into thin 1/4-inch strips and toss with 1 tbsp soy sauce, 1 tbsp Shaoxing wine and 1 tbsp cornstarch. Marinate 15 minutes.

Whisk the sauce: 3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil, 1 tsp cornstarch and 1/3 cup (80 ml) beef stock. Set aside.

Blanch 4 cups broccoli florets in salted boiling water for 90 seconds until bright green, then shock in ice water and drain thoroughly.

Heat a wok over high heat until it smokes lightly, then add 2 tbsp peanut oil and swirl to coat.

Sear the beef in a single layer for 45 seconds without stirring, then toss until just browned but still pink inside, about 1 minute. Transfer to a plate.

Reduce heat to medium-high, add 1 tbsp peanut oil, then 4 minced garlic cloves and 1 tbsp grated fresh ginger. Stir-fry 20 seconds until fragrant.

Return broccoli to the wok, toss 30 seconds to coat in the aromatics.

Pour in the sauce and simmer until it thickens and turns glossy, about 45 seconds.

Return beef with any juices, toss to emulsify the glaze around every piece, about 30 seconds.

Finish with 2 sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.