First, I slice the beef into thin strips and place them in a mixing bowl. I add the cornflour, baking powder, soy sauce, oyster sauce, ginger, and crushed garlic. I mix everything together and let it marinate for about 15 minutes to soak up all the flavors.

While the beef is marinating, I prepare the sauce. In a separate bowl, I combine the chicken stock, soy sauce, Shaoxing wine, oyster sauce, brown sugar, ketchup, sesame oil, and white pepper. I stir everything together and set it aside.

Next, I heat a wok with a bit of spray oil over medium-high heat. I add the marinated beef, spreading it out so it cooks evenly. I let it sear for a minute before stirring to cook the other sides. Once the beef is nicely browned and cooked through, I remove it from the wok and set it aside.

In the same wok, I add more spray oil if needed, then toss in fresh garlic and ginger. I cook them for a minute until fragrant, then add the broccoli and cook for another minute or two. Next, I pour in the sauce I made earlier and bring it to a boil to cook the broccoli until it’s bright green and tender.

Once the broccoli is cooked, I add the cornflour mixed with water to thicken the sauce. When the sauce reaches the desired thickness, I return the beef to the pan and add the cooked noodles. I stir everything together until it’s well combined and heated through.