How to make it

1. 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.
2. Cut the broccoli, boil them with the carrot slices in boiling water for 40 seconds. Scoop out, drain and set aside.
3. Add an appropriate amount of oil to the wok. When the oil temperature is medium, put the beef into the wok. Slide until it is cooked. Scoop out and set aside.
4. 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.