Slice the beef thinly. Cut against the grain into 1/4-inch slices. This helps keep it tender and easy to chew.

Mix the sauce. In a bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, beef broth, cornstarch, and sesame oil until smooth. It should look glossy and slightly thick once cooked.

Marinate the beef. Spoon about 3 tablespoons of the sauce over the sliced beef and toss to coat. Let it sit for 10–15 minutes while you prep the broccoli. This quick soak adds flavor and helps with browning.

Prep the broccoli. Cut into bite-size florets. If the stems are thick, peel and slice them too—they’re tasty and tender when cooked.

Blanch or steam (optional but recommended). Briefly steam or blanch broccoli for 2 minutes until bright green and just crisp-tender. Drain well. This step speeds up the stir fry and keeps the broccoli vibrant.

Heat the pan. Set a large skillet or wok over high heat. Add 1 tablespoon of oil and swirl to coat. You want the pan hot before the beef goes in.

Cook the beef in batches. Add half the beef in a single layer. Sear 60–90 seconds per side until browned but not fully cooked through. Remove to a plate. Repeat with remaining beef, adding more oil if needed. Don’t crowd the pan.

Sauté aromatics. Lower heat to medium-high. Add a little more oil if the pan looks dry. Stir in garlic and ginger for 30 seconds, just until fragrant—don’t let them burn.

Add broccoli and sauce. Return broccoli to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Cook 1–2 minutes, stirring, until the sauce thickens and coats the broccoli.

Finish with the beef. Add the seared beef and any juices back to the pan. Toss for 1–2 minutes, just until the beef is cooked through and the sauce is glossy. Adjust seasoning with a splash more soy or a pinch of sugar, if needed.

Garnish and serve. Top with sliced green onions, sesame seeds, and a pinch of red pepper flakes or a drizzle of chili oil. Serve over hot rice or noodles.