Broccoli chose the smallest on the market, but it was also large, because the meat was about 200 g.
So I took a few inflorescences.
Cut the beef into strips against the fibers.
Mix the wine, starch and soy sauce, pour into the meat and marinate for half an hour.
Heat the oil in a wok. Put the grated ginger and finely chopped garlic and simmer for 30 seconds. Add the beef and simmer for about 5-7 minutes, stirring constantly.
Add the broccoli stumps and simmer until tender, but the broccoli should remain bright green and slightly crunchy (about 5 minutes). At the end, pour in the sesame oil.Serve optimally with fried rice.