Beef and Broccoli Stir-Fry with Mushrooms

1.Prepare the beef by thinly slicing it against the grain into bite-sized strips. In a small bowl, mix soy sauce, oyster sauce, Shaoxing wine (if using), cornstarch, and beef broth or water until smooth; set aside.

2.Blanch the broccoli florets in boiling salted water for 1-2 minutes until bright green and slightly tender. Drain and immediately transfer to ice water to stop cooking. Drain again and set aside.

3.Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef slices in a single layer, season lightly with salt and pepper, and stir-fry for 2-3 minutes until browned but still tender. Remove beef from wok and set aside.

4.In the same wok, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and ginger; stir-fry for about 30 seconds until fragrant but not burnt.

5.Add the sliced mushrooms and stir-fry for 3-4 minutes until they release their moisture and begin to brown.

6.Add the blanched broccoli to the wok and stir-fry together with mushrooms for 1-2 minutes to combine flavors.

7.Return the cooked beef to the wok and pour in the prepared sauce mixture. Stir well to coat all ingredients and cook for another 2 minutes until the sauce thickens and becomes glossy.

8.Drizzle sesame oil over the stir-fry, give a final toss, and adjust seasoning with salt, pepper, or sugar as needed.

9.Serve immediately with steamed jasmine rice or your choice of noodles.