Beef and Broccoli

🔥 Prep

• Slice the 300g beef into thin strips, about 5mm thick.
• Separate the 2 cup broccoli into small florets, rinse and pat dry.
• Mince 1 tbsp garlic (about 3 cloves) and grate 1 tsp fresh ginger.
• Measure out 3 tbsp soy sauce into a small bowl.
• Combine the 1 tbsp cornstarch with 2 tbsp water in a separate cup to make a slurry.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the sliced beef and stir-fry for 2–3 minutes until just browned but still tender; remove beef and set aside.
• 3. Reduce heat to medium, add another 1 tsp oil if needed, then add the minced garlic and grated ginger; stir for 30 seconds until fragrant.
• 4. Add the broccoli florets and toss for 2 minutes, then pour in 2 tbsp water and cover the pan; steam for 3 minutes until broccoli is bright green and crisp-tender.
• 5. Return the beef to the pan, pour in the 3 tbsp soy sauce and the cornstarch slurry; stir continuously for 1 minute until the sauce thickens and coats the beef and broccoli.
• 6. Taste and adjust seasoning if needed; remove from heat and let rest 1 minute before serving.

🔥 Serve

• Transfer the beef and broccoli to a serving platter or bowl.
• Garnish with a sprinkle of toasted sesame seeds or sliced green onions if desired.
• Serve hot over steamed jasmine rice, brown rice, or noodles.