Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp of light soy sauce, 1 tbsp of cornflour, and the sesame oil. Toss well to ensure every piece is coated. Set aside to marinate for at least 15 minutes. This step, known as velveting, is crucial for tender beef.

Prepare the Sauce: While the beef marinates, whisk together all the sauce ingredients in a separate small bowl: beef broth, dark soy sauce, oyster sauce, honey, and the remaining 1 tbsp of cornflour. Whisk until the cornflour is fully dissolved.

Blanch the Broccoli: Bring a small pan of water to a boil. Add the broccoli florets and cook for just 60 seconds. Immediately drain and run under cold water (or plunge into an ice bath) to stop the cooking process. This keeps it vibrant green and crisp.

Sear the Beef: Heat 1 tbsp of oil in a large frying pan or wok over a high heat until it's shimmering. Add the beef in a single layer, working in two batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until nicely browned but not cooked all the way through. Remove the beef from the pan and set aside.

Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tbsp of oil to the pan. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to let them burn.

Combine and Thicken: Add the blanched broccoli to the pan and stir-fry for 1-2 minutes. Give the sauce a quick re-whisk and pour it into the pan. Bring it to a simmer, stirring constantly. I find that it thickens up beautifully in about 1-2 minutes.

Finish the Dish: Return the seared beef and any accumulated juices to the pan. Toss everything together for about a minute to coat the beef and broccoli in the glossy sauce and to finish cooking the beef.

Serve Immediately: Serve the beef and broccoli straight away over hot jasmine rice, garnished with a sprinkle of toasted sesame seeds and fresh spring onions.