1-Step 1: Marinate the Beef Start with the beef by mixing 2 pounds of thinly sliced beef tenderloin with 2 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon Chinese cooking wine, and 2 tablespoons cornstarch. Let it sit for 30 minutes to 1 hour to boost tenderness and flavor, creating that perfect velvety texture.

2-Step 2: Make the Sauce In a bowl, combine 1/2 cup low sodium soy sauce, 2/3 cup water, 1/3 cup brown or coconut sugar, 2 tablespoons hoisin sauce if you like, 1 tablespoon oyster sauce, and 3/4 tablespoon ground white pepper or 1 to 2 teaspoons red chili powder. Stir well to blend everything for a sauce that’s sweet, savory, and just right.

3-Step 3: Stir-Fry the Ingredients Heat 1/4 cup oil in a wok over medium heat. Cook the marinated beef in batches for about 2 minutes until the edges crisp up, then set it aside. Add 1 teaspoon sesame oil, stir in 8 cloves garlic or 4 tablespoons minced garlic and 1/2 tablespoon minced ginger for 30 seconds until fragrant. Next, toss in 1 broccoli head cut into florets and cook for 2 to 3 minutes until bright green and slightly tender.

4-Step 4: Combine and Finish Return the beef to the wok, pour in the sauce, and simmer for 2 minutes. Mix in a slurry of 1 tablespoon cornstarch and 2 tablespoons water, along with 4 thinly sliced green onion stems, and cook for 1 more minute until the sauce thickens and coats everything nicely. Serve right away over rice for a complete meal that takes about 46 minutes total.