1 1/2 pounds beef (ribeye or sirloin), sliced against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks

1/4 cup soy sauce

1 tablespoon peanut oil

1 teaspoon cornstarch

2 cups broccoli florets

2 cloves garlic, minced

1 teaspoon grated ginger

1/2 cup sauce ingredients (soy sauce, oyster sauce, sugar, water – combined as preferred)

1 tablespoon vegetable oil

1/4 cup water (for steaming broccoli)

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Slice beef thinly against the grain. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
Mix sauce ingredients in a bowl.
Steam broccoli in 1/4 cup boiling water for about 1 minute until just tender. Remove and dry skillet.
Heat vegetable oil over medium-high heat, sear beef in a single layer until browned but still pink inside.
Add garlic and ginger, stir to release aroma.
Return broccoli to pan, pour in sauce, and cook until thickened, about 1 minute.
Serve hot with rice or noodles.

Add bell peppers, snap peas, or carrots for extra crunch and color.

Enhance sauce with hoisin or oyster sauce for deeper flavor.

Spice it up with red pepper flakes or sliced chili.

Substitute beef with chicken, tofu, or shrimp as desired.

Store leftovers in airtight container in fridge for up to 3 days; reheat gently.