Slice the beef thinly across the grain into 1/8"–1/4" strips. Cutting across the grain shortens the muscle fibers and makes the beef tender when cooked quickly.

Marinate the beef: in a bowl combine 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tsp sesame oil and a pinch of black pepper. Toss the sliced beef to coat and let rest for 10–15 minutes. The cornstarch creates a thin coating that holds in juices and gives the finished beef a silky, velvety texture (a technique known as 'velveting').

Prepare the broccoli: cut into bite-size florets and, if you prefer very tender stems, peel the outer layer of the thicker stems and slice them 1/4" thick. Rinse and shake off excess water. Uniform pieces ensure even cooking and an attractive plate.

Make the sauce: in a small bowl whisk together the remaining 2 tbsp soy sauce, 1.5 tbsp oyster sauce, 1/2 cup chicken broth (or water), 1 tsp sugar, and the remaining 1 tbsp cornstarch dissolved in 2 tbsp cold water. Having the sauce ready allows you to finish the stir-fry quickly without overcooking ingredients.

Blanch (optional, but recommended for vibrant broccoli): Bring a large pot of salted water to a rolling boil. Add the broccoli and cook 45–60 seconds until bright green and just tender; immediately transfer to an ice bath to stop cooking. Pat dry. Blanching preserves color and shortens pan time, preventing overcooked, soggy broccoli.

Heat a large wok or heavy skillet over high heat until just smoking. Add 1 tbsp vegetable oil and swirl to coat. High heat is essential for quick searing and achieving that restaurant stir-fry 'wok hei' flavor.

Add the marinated beef in a single layer (do it in two batches if necessary so the beef doesn't crowd). Sear without moving for 20–30 seconds to develop a caramelized edge, then stir-fry until it's about 70–80% cooked (another 30–45 seconds). Remove beef to a plate. Searing builds flavor through the Maillard reaction and removing the beef prevents it from overcooking while you cook the vegetables.

Return the wok to high heat; add the remaining 1 tbsp vegetable oil. Add minced garlic and ginger and stir for 8–10 seconds until fragrant. Toasting the aromatics briefly in hot oil blooms their flavors; be careful—garlic burns quickly at high heat.

Add the blanched (or raw, if you skipped blanching) broccoli to the wok and stir-fry for 30–60 seconds, tossing to coat in the aromatics. If you skipped blanching, cook 2–3 minutes until the broccoli is tender-crisp. Quick cooking preserves bright color and a pleasant crunch.

Give the prepared sauce another quick stir (cornstarch settles). Pour it into the wok and stir immediately to coat the broccoli. Bring the sauce to a simmer; it should thicken and become glossy in 30–60 seconds. The cornstarch gelatinizes and creates a shiny, clingy sauce that coats each piece.

Return the seared beef and any accumulated juices to the wok and toss everything together for 30–60 seconds until the beef is cooked through and the sauce clings to the ingredients. Taste and adjust seasoning with salt or extra soy if needed. Finishing in the sauce allows flavors to marry and ensures every bite is coated.

Remove from heat. Drizzle with a tiny extra drop of sesame oil (optional) for aroma, sprinkle sliced scallions and toasted sesame seeds, and serve immediately over steamed rice or noodles. The finishing sesame oil adds a nutty perfume that elevates the dish.