1-Step 1: Prepare the Beef Start by placing your flank steak in the freezer for 30 minutes before slicing. This partial freezing firms up the meat, making it significantly easier to cut thin, even slices. Once the beef is firm but not frozen solid, remove it and place it on a cutting board. Look for the direction of the muscle fibers (the grain) running through the meat. Position your knife perpendicular to those lines and slice against the grain into thin strips, about 1/8 to 1/4 inch thick. Cutting against the grain shortens the muscle fibers, resulting in tender, easy-to-chew pieces. Cut at a slight angle for wider strips that cook evenly and absorb more sauce. Pat the sliced beef dry with paper towels to remove excess moisture, which helps achieve a better sear.

2-Step 2: Prepare the Stir Fry Sauce While the beef is in the freezer, prepare your sauce. In a medium bowl or measuring cup, combine all the sauce ingredients: grated fresh ginger, grated garlic, hot water, soy sauce or tamari, packed light brown sugar, cornstarch, ground black pepper, and sesame oil. Whisk everything together until the sugar completely dissolves and the cornstarch is fully incorporated with no lumps remaining. Set the sauce aside until you’re ready to cook. This allows the flavors to meld together. The cornstarch will settle at the bottom, so give it another whisk right before adding it to the pan.

3-Step 3: Prep the Broccoli Cut your fresh broccoli into uniform florets, about 1 to 2 inches in size. Uniform pieces ensure even cooking throughout the dish. You’ll need approximately 6 cups of florets from 1 pound of broccoli. Rinse the florets under cold water and drain well.

4-Step 4: Cook the Broccoli Heat a large skillet or wok over medium heat. Add 1 tablespoon of the vegetable oil and swirl to coat the pan. Add the broccoli florets and sauté for 4-5 minutes, stirring occasionally, until they reach a crisp-tender texture and turn bright green. If you prefer softer broccoli, add 2 tablespoons of water to the pan and cover with a lid for 1-2 minutes to steam slightly. Once the broccoli reaches your desired doneness, transfer it to a plate and set aside. This step ensures the broccoli maintains its texture and doesn’t overcook when you add it back at the end.

5-Step 5: Sear the Beef Increase the heat to high and add the remaining 1 tablespoon of oil to the same skillet. Let it get hot, then add the sliced beef in a single layer. Don’t crowd the pan, as this causes the beef to steam rather than sear. If necessary, cook the beef in two batches. Sear the beef for about 2 minutes on each side until nicely browned and cooked through. The high heat creates a flavorful crust while keeping the inside tender. Avoid stirring too much during searing, letting the beef develop a nice caramelization.

6-Step 6: Add the Sauce Once the beef is seared, reduce the heat to medium-low. Give your sauce mixture another quick whisk, then pour it into the pan with the beef. Let the sauce simmer for 3-4 minutes, allowing it to thicken and coat the beef beautifully. The sauce will bubble and reduce, concentrating the flavors and melding the garlic and ginger throughout. The cornstarch activates with the heat, creating a glossy sauce that clings to the meat.

7-Step 7: Combine and Serve Add the cooked broccoli back to the pan and toss everything together until the florets are well-coated with the sauce. If the sauce seems too thick, add 1-2 tablespoons of water to reach your desired consistency. Serve your beef and broccoli immediately over steamed white rice. Prepare the rice ahead of time so it’s ready when your stir-fry is done. Sprinkle with sesame seeds if desired for a pretty presentation and subtle nutty crunch.