Follow these steps for a perfect Beef and Broccoli Stir Fry every time:

1. Prepare and Marinate the Beef: Ensure your beef is sliced thinly (about ¼ inch thick) against the grain. This is crucial for tenderness. If you find slicing difficult, partially freeze the beef for about 20-30 minutes. Place the sliced beef in a medium bowl. Add the marinade ingredients: 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, black pepper, and optional Shaoxing wine. Toss well to ensure every piece is coated. Let it marinate at room temperature for at least 15 minutes (or up to 30 minutes) while you prepare the other ingredients. This process, known as velveting, helps create incredibly tender beef.
2. Prepare the Vegetables and Sauce: Wash the broccoli and cut it into bite-sized florets. Mince the garlic and ginger. In a small bowl or liquid measuring cup, whisk together all the stir-fry sauce ingredients: beef broth, ¼ cup soy sauce, oyster sauce, brown sugar, and 1 tbsp cornstarch. Whisk until the cornstarch is fully dissolved to prevent lumps. Stir in the 1 tsp sesame oil at the end. Set aside. Having everything prepped (mise en place) is essential for a smooth stir-frying process.
3. Cook the Broccoli (Choose one method):
   • Blanching Method (Recommended for vibrant colour and texture): Bring a small pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, just until they turn bright green and slightly tender-crisp. Immediately drain and rinse under cold water (or plunge into an ice bath) to stop the cooking process. Drain thoroughly.
   • Stir-Fry Method: Heat ½ tablespoon of cooking oil in your wok or large skillet over medium-high heat. Add the broccoli florets and stir-fry for 1 minute. Add ¼ cup of water, cover the pan, and let steam for 2-3 minutes until tender-crisp. Remove the broccoli from the pan and set aside. Wipe the pan clean if needed.
4. Sear the Beef: Heat 1 tablespoon of cooking oil in the wok or large skillet over high heat until it shimmers slightly (the pan must be hot!). Add half of the marinated beef in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, until browned and just cooked through. Remove the cooked beef from the pan and set aside on a plate. Add the remaining ½ tablespoon of oil and repeat with the remaining beef. Cooking in batches prevents the beef from steaming and ensures a good sear.
5. Stir-Fry Aromatics: Reduce the heat slightly to medium-high. If the pan looks dry, add a tiny bit more oil. Add the minced garlic and ginger to the hot pan. Stir-fry constantly for about 30 seconds until fragrant. Be careful not to burn them, as burnt garlic tastes bitter.
6. Combine and Finish: Return the cooked beef and the cooked broccoli (whether blanched or stir-fried) to the wok/skillet with the garlic and ginger. Give the prepared stir-fry sauce a quick whisk again (cornstarch settles) and pour it all over the beef and broccoli.
7. Thicken the Sauce: Bring the sauce to a simmer, stirring constantly. Cook for 1-2 minutes, or until the sauce bubbles and thickens to a glossy consistency that coats the beef and broccoli nicely. The heat activates the cornstarch, causing it to thicken. If the sauce is too thick, add a tablespoon or two of beef broth or water. If it’s too thin, let it simmer a bit longer or mix a small amount of cornstarch with cold water (slurry) and add it gradually while stirring.
8. Serve Immediately: Remove the wok/skillet from the heat. Taste and adjust seasoning if necessary (though it should be well-balanced). Serve the Easy Beef and Broccoli Stir Fry hot, ideally over steamed rice or noodles. Garnish with toasted sesame seeds and sliced green onions, if desired.