Step 1: Get rice going. Start cooking white rice since it takes longer. This way, everything finishes together.

Step 2: Prep the beef. Freeze the flank steak for 30 minutes. This firms it up for easy slicing. Cut thinly against the grain into bite-sized strips. Slicing against the grain keeps it tender.

Step 3: Make the sauce. Whisk together 1 teaspoon grated ginger, 2 teaspoons grated garlic, 1/2 cup hot water, 6 tablespoons soy sauce or tamari, 3 tablespoons brown sugar, 1 1/2 tablespoons cornstarch, 1/4 teaspoon black pepper, and 2 tablespoons sesame oil. Stir until sugar dissolves fully.

Step 4: Cook the broccoli. Heat 1 tablespoon neutral oil in a skillet over medium heat. Add broccoli florets, partially cover, and sauté 4-5 minutes until bright green and crisp-tender. For softer broccoli, add 2 tablespoons water before covering. Remove and set aside.

Step 5: Sear the beef. Crank heat to high. Add remaining oil. Arrange beef strips in a single layer. Cook 2 minutes per side, avoiding overcrowd to sear, not steam.

Step 6: Simmer with sauce. Pour in sauce, reduce to medium-low. Simmer 3-4 minutes until thickened.

Step 7: Combine and serve. Return broccoli to pan, toss to coat. If sauce thickens too much, stir in 1-2 tablespoons water. Serve over hot rice.