Beef and Broccoli Stir-Fry

1. Marinate the beef: stir together 1 tsp soy sauce, 1 tsp rice wine, ½ tsp cornstarch and ⅛ tsp black pepper in a medium bowl, add the beef slices, stir to coat, and leave for 10 minutes.
2. Make the sauce: stir together the oyster sauce, 1 tsp rice wine, 1 tsp soy sauce and the chicken broth in a small bowl and set aside.
3. Bring a pot of water to the boil, add the broccoli and cook until crisp-tender, about 2 minutes, then drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates, then add the oil and swirl to coat.
5. Add the beef and immediately spread it in a single layer across the surface, preferably not touching.
6. Let it fry undisturbed for 1 minute, then flip the slices, add the garlic, and fry for a further 30 seconds to 1 minute until no longer pink.
7. Pour in the sauce and the cornstarch slurry (1 tsp cornstarch dissolved in 1 tbsp water) and stir until the sauce boils and thickens, about 30 seconds, then stir in the broccoli.
8. Serve immediately, with steamed rice or on its own.

Tips from the ZestyPlate Kitchen

• Slice the beef thinly against the grain so it stays tender after a quick sear.
• Get the wok properly hot before the beef goes in, and spread it out so it sears rather than steams.
• Blanch the broccoli first so it's vivid green and crisp-tender by the time it hits the sauce.
• Have everything prepped and within reach - stir-fries move fast once the heat is on.