Thinly slice the beef against the grain at a 45 degree angle. Each slice should be a little thicker than ⅛ inch but thinner than ¼ inch in thickness.

In a bowl, add the ingredients from beef to starch. Gently mix them well and set aside in the fridge for 10-15 minutes or up to 24 hours.

Place the broccoli florets in a large microwave safe bowl with 2 tablespoon water. Cover the bowl with a saran wrap or microwave cover and microwave on high for 1.5 minutes total. Stir the bowl half way through cooking. Remove, drain, and set the broccoli aside to cool.

Finely mince the garlic abd ginger, and combine the stir fry sauce in a small bowl.

Preheat a 12 inch large saute pan over medium heat. Carefully place your hand 2.5-3 inches away from the pan surface to test the temperature. When it feels too warm to place your hand nearby, the skillet is ready. If your panis overheated (i.e. smoking), simply set it aside for a few minutes to cool down a bit.

Add 1 tbsp oil. Add the beef and quickly spread them out into a single layer. You should hear sizzling sound. This means your pan temperature is correct. Pan sear the beef over medium-high heat without disturbing for about 2 minutes or until the beef is in golden brown color. Some beef slices might overlap with one another and that’s totally okay.

Use a spatula with a firm tip to flip the beef and sear the flip side for 30 seconds extra. Please don’t over cook the beef or they will turn watery. Turn off heat. Transfer the beef and the pan juice onto a serving plate to set aside.

Use the same pan, add the remaining 0.5 tbsp oil. Saute the garlic and ginger over medium heat for 10 seconds then add the broccoli florets and keep tossing and stir-frying for 1 minute.

Turn heat up to medium-high. Return the beef to the pan. Stir the sauce again and pour it into the pan. Give everything a quick toss to combine well, about 30 seconds to 1 minute. Turn off the heat. Transfer to a large serving plate. Serve hot with rice.