Slice the beef: Freeze the steak for 15–20 minutes to firm it up. Slice thinly against the grain, about 1/8–1/4 inch thick. This keeps it tender and quick-cooking.

Make the marinade/sauce: In a bowl, whisk soy sauce, oyster sauce, hoisin (if using), cornstarch, rice vinegar, honey, sesame oil, red pepper flakes, and water/broth until smooth.

Marinate the beef: Add half the sauce to the sliced beef, toss to coat, and let it sit 10–20 minutes while you prep the broccoli. Reserve the other half of the sauce for the pan.

Prep the broccoli: Rinse and cut into small florets. For extra tenderness, steam or blanch for 1–2 minutes until bright green, then drain well. This step keeps the stir fry crisp-tender and fast.

Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat until shimmering.

Sear the beef in batches: Add half the beef in a single layer. Cook 1–2 minutes per side until browned but still slightly pink. Transfer to a plate and repeat with remaining beef, adding more oil if needed. Don’t overcrowd the pan.

Aromatics time: Reduce heat slightly. Add the remaining oil, then the garlic and ginger. Stir for 20–30 seconds until fragrant. Don’t let them burn.

Add broccoli and sauce: Toss in the broccoli and pour in the reserved sauce. Stir and cook 1–2 minutes until the sauce thickens and coats the florets.

Return the beef: Add the seared beef and any juices back to the pan. Toss for 30–60 seconds to warm through. Adjust seasoning with a splash of soy or a squeeze of lime if needed.

Finish and serve: Sprinkle with green onions and sesame seeds. Serve hot over rice or cauliflower rice.