Prep 10 min·Cook 8 min·Rest 10 min

1. 1You're here
   Step 1.

   Slice the beef across the grain into thin slices about 3 mm thick.

   300 g Rump or flank steak

   Knife work

   Wok-chan's tip鑊仔貼士

   Firm the steak in the freezer for 15 minutes beforehand if you have time; it slices much more neatly.
2. 2
   Step 2.

   Mix the beef with the soy, sugar, bicarbonate of soda, cornflour and water until absorbed, then stir in the oil. Leave for 10 minutes while you cut the broccoli and mix the sauce.

   300 g Rump or flank steak1 tbsp Light soy sauce½ tsp Sugar¼ tsp Bicarbonate of soda2 tsp Cornflour2 tbsp Water1 tbsp Cooking oil

   10 minMarinate
3. 3
   Step 3.

   Stir the sauce ingredients together in a small bowl.

   1½ tbsp Oyster sauce½ tsp Dark soy sauce½ tsp Sugar1 tsp Cornflour80 ml Water

4. 4
   Step 4.

   Bring a pan of water to the boil with the salt and 1 tsp of the oil. Blanch the broccoli for 1½ minutes and drain well.

   1 tsp Salt, for the blanching water3 tbsp Cooking oil1 Broccoli, cut into small florets

   2 minBoil / blanch
5. 5
   Step 5.

   Heat 2 tbsp oil in the wok over high heat until smoking. Spread the beef out in one layer, leave for 30 seconds, then flip and stir-fry until just browned but still a little pink. Tip out.

   3 tbsp Cooking oil300 g Rump or flank steak

   Stir-fry
6. 6
   Step 6.

   Add the remaining oil, fry the garlic and ginger for 20 seconds, add the broccoli and toss for 30 seconds. Splash the Shaoxing wine around the side of the wok.

   3 tbsp Cooking oil2 cloves Garlic, sliced3 slices Ginger, thinly sliced1 Broccoli, cut into small florets1 tbsp Shaoxing wine

   Stir-fry
7. 7
   Step 7.

   Stir the sauce, pour it in and bubble until thick. Return the beef, toss for 30 seconds until coated and serve.

   1½ tbsp Oyster sauce½ tsp Dark soy sauce½ tsp Sugar1 tsp Cornflour80 ml Water300 g Rump or flank steak1 Broccoli, cut into small florets

   Stir-fry