Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, Shaoxing wine, 1 tsp cornflour, and the bicarbonate of soda. Mix well with your hands until every piece is coated. Set aside to marinate for at least 15 minutes at room temperature.

Prepare the Sauce: While the beef marinates, whisk together all the stir fry sauce ingredients in a small bowl: chicken stock, 3 tbsp light soy sauce, oyster sauce, dark soy sauce, sesame oil, and sugar. Have your cornflour slurry ready in a separate small cup.

Blanch the Broccoli: Bring a small pan of water to a boil. Add the broccoli florets and cook for just 60-90 seconds until they turn a vibrant bright green but are still crisp. Immediately drain and run under cold water (or plunge into an ice bath) to stop the cooking process. This step ensures your broccoli is perfectly cooked and retains its colour. Set aside.

Sear the Beef: Heat a wok or large, heavy-bottomed frying pan over a high heat until it's almost smoking. Add 1 tbsp of oil. Carefully add the marinated beef in a single layer (you may need to do this in two batches to avoid overcrowding). Let it sear without moving for 1-2 minutes until a deep brown crust forms. Flip and cook for another 30-60 seconds. Remove the beef from the wok and set it aside. I find that getting a really good sear is crucial for the final flavour.

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

Combine and Thicken: Return the seared beef and the blanched broccoli to the wok. Give the prepared sauce a quick re-whisk and pour it over everything. Bring it to a simmer, tossing everything together to coat.

Finish the Sauce: Once simmering, give your cornflour slurry a quick stir and pour it into the wok while stirring constantly. The sauce will thicken and become glossy almost immediately, in about 30-60 seconds.

Serve Immediately: Once the sauce has thickened, remove the wok from the heat. Serve your beef and broccoli stir fry straight away over a bed of fluffy steamed rice, garnished with toasted sesame seeds and sliced spring onions if you wish. For another fantastic takeaway-at-home option, try my Sticky Sweet Teriyaki Chicken Bowls.