In a bowl, combine sliced beef with one teaspoon of light soy sauce, one teaspoon of cornstarch, and a pinch of salt. This step is crucial. Let it sit for about 15 minutes. It allows the meat to absorb flavors and become tender.

In another bowl, mix together oyster sauce, dark soy sauce, and remaining light soy sauce. Stir in hot chicken broth. This mixture is your secret sauce; it packs a punch when combined with the stir-fried ingredients.

Place your wok over high heat. Add a dash of neutral oil. Once hot, toss in the marinated beef. Sear it for about two to three minutes, flipping occasionally until browned but not fully cooked. It should still be pink in the center. Remove temporarily from the pan.

In the same wok, add a little more oil if needed. Toss in sliced garlic and grated ginger. Sauté until fragrant, about 30 seconds. Watch closely; burnt garlic will ruin the flavor.

Chop the asparagus into bite-sized pieces, then add it to the sizzling aromatics in the wok. Stir-fry for about two minutes, or until they turn bright green but remain crisp.

Now, return the beef to the wok. Pour the sauce over the mixture. Mix well, ensuring everything is coated. Let it cook for another minute until the beef is fully cooked and the sauce thickens.

Once everything is stirred together and heated through, it's time to plate. Serve your stir fry gleich, and enjoy the burst of flavors hitting your taste buds.