Beef and Broccoli Stir-Fry

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1. 1
   Mix together 5 ml soy sauce, 5 ml dry sherry, 2.5 ml cornstarch, and a pinch of black pepper in a medium bowl.
2. 2
   Add beef slices and stir until coated. Let stand for 10 minutes.
3. 3
   Stir together 30 ml oyster sauce, 5 ml dry sherry, 5 ml soy sauce, and 60 ml chicken stock in a small bowl. Set aside.
4. 4
   Bring a pot of water to a boil. Add broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.
5. 5
   Heat a large wok or frying pan over high heat until a bead of water sizzles and instantly evaporates. Add cooking oil and swirl to coat.
6. 6
   Add beef slices and spread them in a single layer without overlapping. Let fry undisturbed for 1 minute.
7. 7
   Flip beef slices over, add minced garlic, and fry for 30 seconds to 1 minute until beef is no longer pink.
8. 8
   Pour in the sauce. Mix 5 ml cornstarch with 15 ml water and add to the pan. Stir until sauce boils and thickens, about 30 seconds.
9. 9
   Stir in the broccoli and serve immediately.
10. 10
    Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).
11. 11
    Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.
12. 12
    Add the sauce, cornstarch, and broccoli:
13. 13
    Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.
14. 14
    Serve immediately, with steamed rice or on its own.