Prepare the beef: Pat the beef strips dry with kitchen paper. This is crucial for a good sear. The meat should feel dry and slightly tacky to the touch before it hits the pan.

Sear the beef in batches: Heat one tablespoon of oil in a large frying pan or skillet over high heat until it shimmers and a drop of water sizzles instantly. Add half the beef in a single layer — do not overcrowd. Let it cook undisturbed for 1 minute until the underside is deep brown and caramelised. Flip and cook for another 30 seconds. The beef should look browned on the outside and still slightly pink within. Transfer to a plate and repeat with the remaining oil and beef.

Cook the aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the pan. Stir constantly for about 30 seconds until they become fragrant and the garlic turns a pale gold. You should smell a warm, spicy aroma.

Blanch the broccoli: Toss in the broccoli florets and stir-fry for 2 minutes. They will turn a vibrant, bright green and begin to soften slightly. Add 2 tablespoons of water, cover the pan with a lid, and steam for 1 minute. The broccoli should be tender but still have a slight crunch when pierced with a fork.

Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornflour slurry, beef stock, brown sugar, and black pepper. The mixture should be a smooth, dark brown liquid with no lumps of cornflour.

Combine everything: Pour the sauce into the pan with the broccoli. Stir well and bring it to a gentle simmer. You will see the sauce begin to thicken and turn glossy after about 1 minute. It should coat the back of a spoon.

Finish the dish: Return the seared beef and any juices from the plate to the pan. Toss everything together and cook for 1 more minute until the beef is warmed through and the sauce clings to every piece. The final dish should look glossy, with tender beef and bright broccoli in a rich, savoury sauce.

Serve and garnish: Remove from the heat immediately to prevent the beef from overcooking. Sprinkle with sliced spring onions and sesame seeds before serving.