Holding your knife at a 45° angle, slice 10 oz beef against the grain (across the muscle lines) into ¼ inch thick pieces.

Coat the beef with 4 tbsp cornstarch and leave it to sit for at least 5 minutes.

Meanwhile, bring a pot of water to boil and add 4 oz broccoli and 2 oz carrots. Cook for 4 minutes until just tender. Remove from heat and drain water from the vegetables.

Add 1 cup of soybean oil to a large wok or deep pot. Heat at high temperature and dip in a chopstick to check for readiness. If it sizzles, add the beef and fry each batch for 30-40 seconds at high heat. Avoid overcrowding the wok. (Depending on the size of the wok, each batch may be 1/2 or 1/3 of the beef.) Remove from the heat and leave to drain. Remove oil from the pan, leaving 1 tablespoon.

Mix 6 tbsp chicken broth and 1 tbsp cornstarch until dissolved to make a cornstarch mixture. Set aside.

Heat the frying pan with oil at high heat for 30 seconds. Immediately add 1 tsp ginger and 1 tbsp garlic and cook for 30 seconds until garlic starts to turn brown.

Add lite soy sauce, 1 tbsp dark soy sauce, 1 tbsp white vinegar, and 2 tsp hoisin sauce to the pan. Stir for 30 seconds then add 1 1/2 tbsp brown sugar and stir for another 30 seconds until it dissolves.

Add the beef and 3 oz bell pepper and stir fry for 1 minute. Then add the cornstarch mixture and 1 tbsp white wine, stir it and add the cooked vegetables and 1 oz scallions. Stir fry for 2-3 minutes until well coated with the sauce.

Finally, add the 2 tsp red pepper flakes and 2 tsp sesame seeds and stir to evenly distribute.

Remove from heat and serve over rice.