Beef and Broccoli Stir-Fry

1. Marinate the beef by stirring 1 tsp soy sauce, 1 tsp rice wine, half a tsp cornstarch and an eighth of a tsp black pepper together in a medium bowl, then add the beef slices, turn to coat and leave for 10 minutes.
2. For the sauce, stir the oyster sauce, 1 tsp rice wine, 1 tsp soy sauce and the chicken broth together in a small bowl and set aside.
3. Bring a pot of water to the boil, add the broccoli and cook until just crisp-tender, around 2 minutes, then drain well.
4. Heat a large frying pan or wok over high heat until a drop of water hisses and vanishes on contact, then add the oil and swirl it round.
5. Add the beef and spread it straight away into a single layer, keeping the slices apart where you can.
6. Leave it to fry untouched for 1 minute, then turn the slices, add the garlic and fry for another 30 seconds to a minute until no pink remains.
7. Pour in the sauce and the cornstarch slurry (1 tsp cornstarch dissolved in 1 tbsp water), stirring until it boils and thickens, about 30 seconds, then fold in the broccoli.
8. Serve straight away, with steamed rice or on its own.

Tips from the ZestyPlate Kitchen

• Slice the beef thinly across the grain. It keeps the meat tender even after a fast, fierce sear.
• Let the wok get properly hot before the beef goes in, then spread the slices out so they sear instead of steaming.
• Blanch the broccoli first. It keeps the colour bright and the bite crisp by the time it meets the sauce.
• Get everything chopped, measured and within arm's reach before you start, because there's no time to stop once the pan is hot.