Gather all ingredients.

Combine and mix meat slices with a good pinch of salt and pepper, a tsp of sesame oil and 2 tsp corn flour or corn starch. Add a tbsp of water if the meat is too dry. Mix well until everything is well combined. Keep aside.

Thinly slice brown onion. Crush bird eye chillies, if using.

Next, cut broccoli into small florets. Peel the stem then slice thinly.

Wash baby carrots (optional).

Keep everything aside.

Fill a deep pan with enough water. Add 2 tbsp of cooking oil and a tsp of salt (or as needed). Bring to a good boil.

Add baby carrots and cook for 3-5 minutes or until tender. Remove from the pan.

Next, blanch sliced broccoli stem for a minute or until tender. Remove from the hot water.

In the same pan, blanch broccoli florets for 30 sec or until they turn bright green. Remove from the hot water immediately. Keep aside.

Now, start by quick frying the meat in small batches. Heat up your frying pan. Then add few tablespoons of cooking oil. Once oil is hot enough, add a very small batch of meat slices. Quick fry until all sides are lightly golden. Remove from the pan and repeat the process until the meat slices are all quick fried.

Note: Frying in small batches will help to cook the meat slices well. If you quick fry the meat in one big batch, you will end up with meat stew.

Add baby carrots and broccoli, both the stem and the florets. Sprinkle with a tsp of sesame oil then stir for a minute. Taste and adjust seasonings accordingly, then turn off the heat. Transfer to a serving plate.

Serve with rice.