Garlic ginger beef and broccoli stir fry

Firm the beef in the freezer an hour and a half to two hours so it slices thin.

Slice the beef very thin, using a finger as a guide; thin slices tenderize a tougher cut. Put in a bowl.

Salt the beef and let it sit.

Grate two cloves of garlic and the ginger into a paste (or fine mince) and add to the beef.

Add cayenne and Maggi seasoning (or soy sauce) and mix; make sure there is enough salt. Add about a teaspoon of oil.

Cut the broccoli heads off and chop the big pieces smaller.

Measure about 2 tablespoons of oil into a bowl; use about a third in the wok and eyeball the rest.

Heat the wok as high as it goes, to about 240C (he guesses 450F), until the oil smokes.

Add the beef; let it sit and sear on the bottom, flip once; 1 to 2 minutes until done.

In the same pan without more oil, add Maggi seasoning and a little water, bring back to heat and steam the broccoli quickly, picking up the stuck bits into a pseudo sauce; keep it crunchy.

Reheat the leftover rice in the pan and plate with the beef and broccoli.