Beef and Broccoli

1. In a small bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). In a separate small bowl, dissolve cornstarch in 2 tablespoons of water to create a slurry. 2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add broccoli florets and stir-fry for 3-5 minutes until tender-crisp. Remove broccoli from the pan and set aside. 3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Increase heat to high. Add thinly sliced beef in a single layer and cook for 1-2 minutes per side until browned. Do not overcrowd the pan; cook in batches if necessary. 4. Return all beef to the skillet. Give the prepared sauce a quick whisk and pour it over the beef. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to a glossy consistency. 5. Add the cooked broccoli back to the skillet and toss to coat with the sauce. Cook for 1 minute more until heated through. Serve immediately over steamed rice.