GETTING READY:

1.Cut the broccoli florets in half horizontally.

2.Blanch the florets first in some boiling water and allow this to drain completely.

3.Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily.

4.Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead.

5.Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar.

6.Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.

7.Leave this aside for about 30 minutes.

MAKING:

8.Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over.

9.Grill the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over.

10.Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all.

11.Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock.

12.Add the dark soya & shaoxing wine.

13.Mix this well and taste for salt.

14.Add some cornstarch slurry here to thicken the gravy .

15.Add the beef first, followed by the broccoli, and simmer in the gravy.

SERVING:

16.Garnish with some spring onions and fresh cracked pepper and serve.