Preparation Steps

• Place the flank steak and cornstarch in a large ziptop bag, seal, and toss to coat thoroughly. Set aside while preparing the sauce.
• Heat 1 tablespoon olive oil and 1 tablespoon sesame oil in a medium saucepan over medium-high heat. Add garlic and ginger, sauté about 1 minute until fragrant but not burnt.
• Add soy sauce, water, and brown sugar to the saucepan. Stir until sugar dissolves. Bring to a boil, cook 2 to 3 minutes, then reduce heat and simmer for 5 minutes until slightly thickened while searing the steak.
• Heat remaining 2 tablespoons olive oil and 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the steak and cook, flipping occasionally, for 5 to 7 minutes until cooked through.
• Add the broccoli florets to the skillet with the cooked steak.
• Pour the soy sauce mixture over the steak and broccoli. Toss to coat evenly. Simmer for 3 to 5 minutes until broccoli is crisp-tender.
• If the sauce isn’t thick enough, dissolve 1 tablespoon cornstarch in 1 tablespoon water. Stir this slurry into the skillet and cook for 1 minute until sauce thickens.
• Remove from heat, add sliced green onions and stir to combine.
• Optionally sprinkle with red pepper flakes and sesame seeds, then serve immediately.