Savory Umami Broccoli Beef

In a small bowl, stir together soy sauce, Shaoxing wine, 1/2 teaspoon potato starch, and sesame oil. Add the thinly sliced beef ribeye and let it marinate for 15 minutes.

In another small bowl, combine minced garlic and julienned ginger.

Prepare the broccoli by peeling off the fibrous layer of skin from the main stalk. Cut the peeled stalk into bite-sized strips and florets.

Whisk together chicken stock, oyster sauce, 1 teaspoon potato starch, ground white pepper, and brown sugar in a separate small bowl until combined.

Heat a saute pan or wok over high heat. Add vegetable oil, ginger, and garlic, and stir-fry for a few seconds. Add the marinated beef and stir-fry until just barely cooked through. Transfer beef to a clean bowl.

Add the broccoli and water to the pan, cover, and steam for 2 minutes. Remove the lid and return the beef to the pan.

Stir the sauce mixture to recombine the settled potato starch, and pour it into the pan with the beef and broccoli. Stir-fry until the sauce has thickened and coated everything in a glossy sheen. Serve and enjoy!