Prepare the beef: In a mixing bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, the sesame oil, cornflour, brown sugar, and white pepper. Use your hands to massage the marinade into the meat until it feels tacky and well-coated. Set aside for at least 10 minutes while you prepare the other ingredients. The beef will look glossy and feel slightly sticky.

Blanch the broccoli: Bring a small pot of salted water to a rolling boil. Add the broccoli florets and cook for exactly 60 seconds. You'll see them turn a vibrant, bright green. Immediately drain and plunge them into a bowl of ice water to stop the cooking process. This keeps the broccoli crisp-tender and bright. Drain again and pat dry.

Make the stir-fry sauce: In a small jug or bowl, whisk together the remaining 2 tablespoons of soy sauce, remaining 1 tablespoon of oyster sauce, the beef stock, and a pinch more white pepper. Set this aside near your hob. The sauce should look dark and smell deeply savoury.

Sear the beef: Place a large frying pan or wok over high heat. Add 2 tablespoons of vegetable oil and swirl to coat. When the oil is shimmering and just about to smoke, carefully add the beef in a single layer. Don't overcrowd the pan—cook in two batches if necessary. Let it sear undisturbed for 1-2 minutes until the underside is a deep, caramelised brown. You'll hear a satisfying sizzle. Flip the pieces and cook for another 30 seconds. The beef should be browned on the outside but still slightly pink in the centre. Remove to a clean plate.

Aromatics and broccoli: Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the pan. Tumble in the minced garlic and grated ginger. Stir constantly for about 15-20 seconds until they become fragrant and release a wonderful, punchy aroma. Be careful not to let them burn. Add the blanched broccoli and toss for 1 minute, letting it get a little colour in the pan.

Bring it together: Return the beef to the pan, along with any resting juices. Pour in the prepared sauce. Stir-fry everything together for 1-2 minutes. The sauce will bubble and reduce, becoming thick and glossy, clinging beautifully to the beef and broccoli. You'll see the sauce transform from a thin liquid to a rich, shiny coating. The sound will shift from a sizzle to a gentle simmer.

Serve immediately: Remove the pan from the heat. Garnish with sliced spring onions and a generous sprinkle of toasted sesame seeds. Serve at once over steamed jasmine rice or noodles.