First, slice your beef thinly against the grain. This is important. It keeps the meat tender. If the beef feels hard to slice, pop it in the freezer for 15 minutes. It makes life easier.

In a bowl, toss the beef with a little soy sauce and cornstarch. This step helps lock in moisture and gives the beef that silky texture. Let it sit while you prep everything else.

Heat your pan over medium-high heat. Add oil and let it get hot, but not smoking. Add the beef in a single layer. Don’t crowd the pan. Cook in batches if you need to. Let the beef sear, then flip and cook just until done. Remove and set aside.

In the same pan, add a bit more oil if needed. Toss in garlic and ginger. Stir quickly. You want fragrance, not burning.

Add the broccoli and a splash of broth or water. Cover briefly to steam. This keeps the broccoli bright and tender-crisp.

Mix your sauce in a small bowl. Soy sauce, oyster sauce, brown sugar, sesame oil, and broth. Pour it into the pan. Stir gently.

Return the beef to the pan. Toss everything together. Let the sauce thicken and coat each piece. Taste. Adjust. Sometimes I add a pinch more sugar or soy depending on my mood.

Turn off the heat. Sprinkle green onions if using. Serve hot over rice.