Ingredients

• 1.5 pound beef flank steak, thinly sliced against the grain
• 5 cup broccoli, cut into florets
• 3 tablespoon vegetable oil
• 4 garlic, minced
• 1 tablespoon fresh ginger, minced
• 0.5 cup low-sodium soy sauce
• 3 tablespoon brown sugar
• 2 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.25 teaspoon red pepper flakes
• 2 teaspoon cornstarch
• 0.25 teaspoon black pepper
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Steps

1. Trim excess fat from the flank steak and thinly slice it against the grain (cutting perpendicular to the muscle fibers for maximum tenderness).
2. Cut broccoli into 1.5-inch florets, cutting them as uniformly as possible for even cooking.
3. Mince the garlic and ginger finely and place in a small bowl.
4. In a small bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, red pepper flakes, and cornstarch. Whisk until the cornstarch and sugar are fully dissolved.
5. Pat the beef slices dry with paper towels and season lightly with black pepper on both sides.
6. Heat a wok or large skillet over high heat until smoking, about 1 minute.
7. Add 1.5 tablespoons of vegetable oil to the wok, swirling to coat evenly. Working in two batches to avoid overcrowding, sear the beef slices for 2 to 3 minutes per batch until browned on the outside but still slightly pink inside (internal temperature 130°F). Transfer cooked beef to a clean plate.
8. Add the remaining 1.5 tablespoons of vegetable oil to the wok. Add broccoli florets and stir-fry for 3 to 4 minutes until tender-crisp and bright green, stirring occasionally.
9. Push the broccoli to the side of the wok. Add the minced garlic and ginger to the empty space and cook for 30 seconds, stirring constantly, until fragrant.
10. Return the beef to the wok along with any accumulated juices. Pour the sauce over the beef and broccoli, stirring everything together constantly for 1 to 2 minutes until the sauce thickens and coats all ingredients evenly.
11. Taste the dish and adjust seasoning if needed. Transfer to a serving platter and garnish with sliced green onions and sesame seeds.
12. Serve immediately over steamed white rice or with noodles on the side.