Steam the broccoli florets for only about 3 to 4 minutes.

Drop the steamed florets into a big bowl of ice water to stop the cooking action. Drain the florets from the cold water and set aside.

Slice the beef across the grain in thin slices. Heat the peanut oil in a wok at the highest heat. Lightly season the beef strips with salt and pepper and cook the beef strips in small batches for only a couple of minutes in the wok. Set aside.

Saute the minced garlic in the wok for a minute before adding the freshly ground nutmeg, Chinese five spice powder, fresh grated ginger , hoisin sauce, oyster sauce and beef stock. Simmer together for a few minutes before adding enough of the cornstarch slurry to thicken the sauce. Taste the sauce and do a final seasoning with salt and pepper if necessary.

Add the toasted sesame oil.

Toss the cooked beef strips and broccoli back into the sauce and toss together over high heat only for a minute until the broccoli is heated through.

Serve over rice or Chinese noodles. Toasted cashews make a nice garnish too.