Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, 2 tsp cornflour, 1 tsp sesame oil, and a pinch of black pepper. Mix well to coat every piece. Set aside to marinate for at least 15 minutes while you prepare everything else. This process, known as velveting, helps to tenderise the meat.

Prepare the Sauce: In a separate small bowl or jug, whisk together the beef stock, 60ml light soy sauce, dark soy sauce, brown sugar, and 1 tbsp sesame oil. Set aside.

Blanch the Broccoli: Bring a small pot of water to a boil. Add the broccoli florets and cook for just 1-2 minutes until they turn a vibrant green but are still crisp. Immediately drain and run under cold water to stop the cooking process. This step ensures the broccoli is perfectly tender-crisp in the final dish.

Sear the Beef: Heat 1 tbsp of oil in a large frying pan, skillet, or wok over a high heat. Once the oil is shimmering, add half of the beef in a single layer. Be careful not to overcrowd the pan. Cook for 1-2 minutes per side until nicely browned but not cooked all the way through. Remove the beef to a plate and repeat with the remaining half.

Sauté the Aromatics: Lower the heat to medium. Add the remaining 1 tbsp of oil to the pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.

Create the Sauce: Pour the prepared sauce mixture into the pan and bring it to a simmer. Let it bubble for 1-2 minutes.

Thicken the Sauce: Give your cornflour slurry a quick re-stir, then pour it into the simmering sauce while whisking continuously. The sauce will thicken and become glossy almost immediately. What works best for me is to pour it in slowly until I reach my desired consistency.

Combine and Serve: Return the seared beef and blanched broccoli to the pan. Stir everything together gently to coat in the luscious sauce. Let it all heat through for another minute. Serve immediately, garnished with toasted sesame seeds if you like.