Szechuan-style Steamed Beef

Combine the thinly sliced beef with 1 egg, salt, cooking wine, and cornstarch in a bowl; stir well to coat evenly and let marinate for 10 minutes.

Heat 1½ tbsp oil in a wok or large skillet over high heat, then add the marinated beef in a single layer and cook without stirring for 2 minutes until the bottom is seared.

Stir the beef and cook for another minute until cooked through, then transfer to a plate and set aside.

In the same wok, heat 1 cup cooking oil over medium-high heat, then carefully add the broccoli slices in batches and fry for 1-2 minutes per batch until edges are lightly golden, transferring to a plate lined with paper towels.

Discard most of the frying oil (keep about 1 tbsp), add the crushed garlic to the wok, and stir-fry for 30 seconds until fragrant.

Whisk together the oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, and chicken broth in a small bowl to make the sauce.

Pour the sauce into the wok and bring to a gentle simmer, stirring constantly for about 1 minute to combine flavors.

Return the cooked beef and fried broccoli to the wok, tossing gently to coat evenly with the sauce for about 1 minute.

If a thicker sauce is desired, combine 2 tbsp cornstarch with 2 tbsp water to make a slurry, then drizzle into the wok while stirring until the sauce thickens to the desired consistency.

Transfer the beef and broccoli to a serving platter, pour any remaining sauce over the top, and serve immediately.