Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, Shaoxing wine, 1 tsp cornflour, bicarbonate of soda, and 1/2 tsp sesame oil. Mix well to coat every piece. Set aside to marinate for at least 15 minutes at room temperature.

Prepare the Sauce: While the beef marinates, whisk together all the sauce ingredients in a small bowl: stock, 60ml light soy sauce, oyster sauce, dark soy sauce, brown sugar, 1 tbsp cornflour, and 1 tsp sesame oil. Set aside. The cornflour slurry will thicken the sauce at the end.

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 green. Immediately drain and rinse under cold water to stop the cooking process. This step ensures the broccoli is tender-crisp.

Sear the Beef: Heat 1 tbsp of oil in a wok or large, heavy-based frying pan over a high heat until it's shimmering. Add the beef in a single layer (cook in two batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until deeply browned but not cooked through. I find that leaving it undisturbed is key to getting a good crust. Remove the beef from the wok and set aside on a plate.

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 sauce a quick re-whisk (the cornflour will have settled) and pour it all over the beef and broccoli.

Simmer and Serve: Stir everything together constantly. The sauce will begin to bubble and thicken within 1-2 minutes, becoming glossy and coating all the ingredients. Once thickened, remove from the heat immediately to avoid overcooking the beef. Serve straight away, garnished with sliced spring onions and toasted sesame seeds.