team the broccoli in either the microwave until the tops are bright green and the stems are cooked, but still crunchy. Set aside.

Place the beef in a mixing bowl. Add cornstarch, soy sauce, rice wine, and salt over top. Toss to coat the beef with the marinade ingredients. Drizzle the sesame oil over and toss again to coat.

Whisk together the broth, oyster sauce, and soy sauce in a small bowl. Set within reach of the stove.

Heat 1/2 tablespoon of oil in the skillet or wok. Stir-fry the garlic just until fragrant, 10 to 20 seconds. Add the beef and cook the beef until all the sides are beginning to brown and the beef is almost cooked through, but you see just a little pink in the middle, about 60 seconds. (Work in batches, if need be.) Transfer the beef to the clean plate by the stove.

Add remaining oil to the pan. Add all of the broccoli. Stir-fry another 60 seconds, until the broccoli is warmed through, but is still bright green and crisp-tender. Return the beef to the skillet with any sauce or juices.

Stir-fry for another 30 to 60 seconds: Stir-fry until the beef and broccoli are coated with sauce and the beef is cooked as well-done as you prefer. Add extra oyster sauce to make a thicker coating, if desired.