• Cut the meat into small thin slices. The trick here is to cut the meat as thin as possible so it cooks fast and it is tender
• season the beef with 1 teaspoon of salt, 2 teaspoons of cornstarch, 2 tablespoons of water, 1 tablespoon of cooking wine and 1 tablespoon of oil. Give a gentle massage so all the ingredients are combined.
• Let the beef marinate for at least 15 minutes.
• Cut the broccoli into slices as well as the carrots.
• peel off the 3 garlic gloves and ginger and grate them. You should get about 1 teaspoon of ginger.
• Bring a pot with water to a boil and salt the water. Once you have a rolling boil, add the cut broccoli and carrots to blanch them for 1 to 2 minutes. An accentuated green and orange colour is a good sign that your veggies are ready to be strained.

Preparing the sauce

• In a bowl, combine 2 tablespoons of brown sugar, 1 tablespoon of cornstarch, 1/2 cup of water and 1/3 cup of soy sauce.
• Set aside until it is time to add to the stir fry. I added 1/2 teaspoon of Maggi sauce to enhance the flavour, but you can omit this part if you don’t have it on hand.

Cooking instructions

• Set the stove to medium-high. In a cooking pot, pour 3 tablespoons of oil and let it heat.
• Add the beef and stir constantly so it fries evenly.
• Add the grated garlic and ginger once the meat is brownish and it has stopped drifting juices.
• Add the broccoli and carrots when the garlic get translucid.
• Let the veggies soak in the garlic and ginger flavour and mix everything well. You can add, at this point, the sauce that you had reserved.
• Let the sauce thickens before removing your beef and broccoli stir fry from the heat.
• Let it sit for 5 minutes, and enjoy!!