Ginger-Glazed Seared Beef and Broccoli

Slice the flank steak against the grain into thin strips. In a small bowl, whisk together 2 tablespoons of soy sauce, 1/2 teaspoon of cornstarch, and the sesame oil. Add the beef strips and toss to coat, let marinate for 10 minutes.

Chop ginger finely and mince garlic. In a separate small bowl, whisk together the remaining 2 tablespoons of soy sauce, rice vinegar, honey, remaining 1/2 teaspoon of cornstarch, chopped ginger, minced garlic, and 2 tablespoons of water. Set aside.

Bring a pot of lightly salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and crisp-tender. Drain immediately and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side until browned. Remove beef from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the blanched broccoli and stir-fry for 1-2 minutes.

Pour the prepared ginger-soy glaze into the skillet with the broccoli. Bring to a simmer, stirring constantly until the sauce slightly thickens. Return the seared beef to the skillet and toss everything together to coat well. Serve immediately.