Cut the beef into bite-sized pieces. (Make sure to cut against the grain.) Transfer to a mixing bowl.

Add the soy sauce, shaoxing wine, white pepper, cornstarch, baking soda, and cooking oil. Give it a good massage. Cover and marinate in the fridge for 5 to 10 minutes.

Smash 4 garlic cloves and finely chop them. Grate a small knob of ginger (2 tsp).

Thinly slice the green onions, separating the whites and greens.

Cut the carrot into bite-sized pieces. (Optionally, if you want to make it prettier, make some cuts in the carrot and slice it.)

Cut the broccoli into bite-sized pieces. We need about 9 oz (250g) in total.

In a small container, mix together the soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, cornstarch, and MSG (if using).

Bring a pot of water to a boil with a little bit of salt. Blanch the broccoli for 1 minute. Shock them in some ice water.

In a large wok (or pan), heat the oil (1 tbsp) over high heat. Once it gets nice and hot, add the beef. Spread it out and sear for 1 minute or until the beef is nicely browned on the bottom. Flip and sear on the other side for another 1 to 2 minutes or until the beef is cooked. Remove from the wok and set aside.

To the same wok, add 2 tablespoons of cooking oil and heat it over medium heat. Once it’s heated, add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant.

Increase the heat to medium-high. Add the carrot and broccoli. Stir-fry for another 1 minute.

Increase the heat to high. Add the beef back in and toss it around for 1 more minute. Add in the sauce and give it a good stir for 1 to 2 minutes or until the sauce is thickened.

Turn the heat off. Add the sesame oil (1 tsp) and remaining green onions. Give it a final mix. Place it on a serving plate. Serve with hot rice. Enjoy!