Cut the meat diagonally to the fiber into very thin slices of 3 x 4 cm size, powder over with cornstarch (Maizena) (1), season with salt and season with pepper. Massage everything into the meat.
Rinse and clean broccoli, cutting the roses from the stems. Peel the stems and divide them into 1 cm thin increments.
Blanch the stems for 2 min, the roses for only one minute in boiling hot salted water. Quench ice cold and drain. Clean Chinese cabbage and cut into wide strips.
Blend clear soup, soy sauce, sugar, cornstarch (2) and sesame oil.
Peel garlic and ginger and chop finely. Sauté in hot oil in a frying pan or wok. Before they begin to take color, add the meat slices. Stir-fry quickly over high heat until crispy all over, then lift out with a slotted spoon and set aside.
Cook the broccoli and Chinese cabbage quickly in the remaining fat, also over high heat, stirring constantly and seasoning with salt. Once the vegetables are coated with a delicate film of oil, pour on the seasoning sauce. Let it bubble up once. Repeatedly add the slices of meat and heat as well.
Cooking meats. Vegetables with a firm structure such as broccoli, cauliflower and other cabbage varieties should always be blanched beforehand and subsequently rinsed ice cold. This way they will keep their color. Other vegetables, such as peppers, Chinese cabbage and spring onions, can be cooked directly under constant heat.