Directions

To Make

1. Slice beef flank to 5mm thickness on a 45 degree angle. Place in a bowl and soak with water for 5 mins to remove excess blood. Drain on a colander and set aside for 10 mins.
2. Mix all the marinade ingredients in a bowl and marinate the beef for 30 mins.
3. Heat up wok with 1 tbsp oil on medium heat and fry marinated beef till 80% cooked. Spread them out to sear them evenly. Take out and set aside.
4. Using the same wok, add 1 tbsp cooking oil and sauté garlic and ginger. Toss in broccoli and stir. Cover for 2 mins.
5. Add in beef and stir for 30 secs.
6. Mix Shao Xing wine, brown sugar, oyster sauce, pepper, sesame oil and bone broth in a bowl.
7. To make corn flour slurry, mix together the corn flour and water until well combined. Add the slurry to the wok and stir for another min until sauce thickens. Dish out and serve hot.