Slice the beef and mix it with cooking wine, pepper, 1 Tbsp. of Lee Kum Kee Premium Soy Sauce and 1 Tbsp. of Lee Kum Kee Premium Dark Soy Sauce. Mix with 1 Tbsp. of starch and the egg white. Then add 2 Tbsp. of water and mix well. Cover the beef with 1 Tbsp. of oil.
Cut the broccoli, boil them with the carrot slices in boiling water for 40 seconds. Scoop out, drain and set aside.
Leave some oil in the wok, stir-fry the green onions, ginger, and garlic for a while. Pour the sauce mix (3 Tbsp. of Lee Kum Kee Panda Brand Oyster Flavored Sauce, 1 Tbsp. of Lee Kum Kee Premium Soy Sauce, 1 tsp. of Lee Kum Kee Premium Dark Soy Sauce, 1 Tbsp. of Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added), 1 tsp. of sugar, 1 Tbsp. of starch, a little water) into the wok, and bring it to a boil. Add in the beef, broccoli, and carrots and stir fry for 30 seconds. Drizzle the Lee Kum Kee Pure Sesame Oil and serve.