1/2 lb. lean boneless beef (flank, round, skirt or tenderloin)
1 tsp. soya sauce (Kikkoman)
Pinch of salt
2 tsp. cornstarch
3 tbsp. cooking oil
2 tbsp. oyster sauce
3/4 tsp. sugar
1 clove garlic, crushed
2 slices fresh ginger
1 stalk scallion, cut 2 inches long

Slice the beef into 1/4 inch thick 1 inch squares. Add 1 teaspoon soya sauce, a pinch of salt and 2 teaspoons cornstarch. Mix well, then add 1 tablespoon oil, mix well again, set aside. 3 tbsp. cooking oil 1 tsp. salt 3 tbsp. rice wine (or 3 tbsp. water) 1/4 tsp. sugar

Rinse broccoli well and shake off the water, cut broccoli flowerets from the stems. Then break the flowerets into smaller flowerets.

In a large saucepan, heat 2 tablespoons oil. Add broccoli flowerets at high flame, stir-fry for 1 minute. Add 3 tablespoons wine or 3 tablespoons water, 1 teaspoon salt, 1/4 teaspoon sugar, stir-fry for another few seconds, then cover the pan and cook for 2-3 minutes or until the flowerets turn a shining green color, but are still firm. Transfer to a plate.

Heat 2 tablespoons oil in a saucepan at high flame for 30 seconds, fry the beef for approximately 1 1/2 minutes. Do not over cook the beef! Drain off oil from pan and set aside.

Use another saucepan, heat 1 tablespoon oil, add scallion, ginger and garlic, fry until brown and discard them, then add 2 tablespoons oyster sauce and 3/4 teaspoon sugar. Stir cook for a minute and mix with beef. Put beef on top of broccoli and serve.