Instructions

• Slice the 1 pound flank steak against the grain into 1/4-inch-thick strips.
• In a large bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons water until smooth. Add the sliced steak and toss to coat evenly. Set aside to rest while you prepare the sauce and broccoli.
• In a small bowl, combine 2 tablespoons grated fresh ginger, 1/2 cup low-sodium soy sauce, 2 tablespoons sesame oil, 1/2 teaspoon ground black pepper, 3 tablespoons brown sugar, 1 tablespoon minced garlic, and the remaining 1 tablespoon cornstarch. Whisk until the cornstarch is dissolved and the sauce is smooth.
• If needed, cut the 4 cups broccoli florets into even-sized pieces so they cook uniformly.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the broccoli and cook, stirring occasionally, about 4–5 minutes until crisp-tender and bright green. Transfer the broccoli to a bowl and set aside.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the coated steak strips in a single layer (cook in batches if necessary to avoid crowding) and cook over medium-high heat about 3–4 minutes, stirring occasionally, until the steak is seared and mostly cooked through.
• Pour the prepared soy sauce mixture into the skillet with the steak and stir to combine. Cook 1–2 minutes, stirring, until the sauce thickens and coats the steak.
• Return the cooked broccoli to the skillet and toss with the steak and sauce until everything is heated through and evenly coated, about 1 minute.
• Serve the beef and broccoli over cooked white rice and sprinkle with sesame seeds.