Broccoli chose in the market the smallest, but it was because meat was about 200 g.

So I took a few buds.

Beef cut against the fibers into strips.

Mix wine, cornstarch and soy sauce, pour into meat and leave to marinate for half an hour.

Heat in a wok the oil. Put grated ginger and finely chopped garlic and stew the mixture for 30 seconds. Add beef and cook about 5-7 minutes, stirring constantly. Add Kocheshkov broccoli and stir, simmer until tender, but the broccoli should remain bright green and slightly crackled (about 5 minutes). At the end pour in the sesame oil. Serve optimal fried rice.