Slice the beef: Freeze the steak for 15–20 minutes to firm it up, then slice thinly across the grain. Aim for 1/8-inch slices for fast, tender cooking.

Make the sauce: In a bowl, whisk soy sauce, brown sugar (or honey), oyster sauce, rice vinegar, sesame oil, and 1 tablespoon cornstarch until smooth. Stir in beef broth. Add chili flakes if you like a little heat.

Marinate the beef: Toss the sliced beef with 1 teaspoon cornstarch and 2 tablespoons of the sauce. Let it sit while you prep the broccoli and aromatics.

Prep the broccoli: Cut florets into bite-size pieces. If using stems, peel and slice them thinly—they’re sweet and cook quickly.

Stir-fry the broccoli: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli and 2 tablespoons water. Stir-fry 3–4 minutes until bright green and crisp-tender. Remove to a plate.

Sear the beef: Add the remaining oil to the hot pan. Spread beef in a single layer. Let it sear for 60–90 seconds before stirring. Cook just until mostly browned, about 2–3 minutes total.

Add aromatics: Stir in garlic and ginger. Cook 30 seconds until fragrant—don’t let them burn.

Combine and sauce: Return broccoli to the pan. Pour in the remaining sauce and bring to a simmer. The sauce will thicken and turn glossy in 1–2 minutes. If you prefer thicker, mix 1 teaspoon cornstarch with 1 teaspoon water and stir in a bit at a time.

Taste and adjust: Add a splash more soy for salt, a pinch of sugar for balance, or a dash of vinegar for brightness. Turn off heat.

Serve: Spoon over warm rice. Garnish with sliced green onions and sesame seeds for texture and freshness.