Prep everything ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.
½ cup tamari, ½ cup water, ½ teaspoon apple cider vinegar, 1 ½ teaspoons sesame oil, 2 tablespoons maple syrup, 2 teaspoons fresh ginger, 5 teaspoons garlic, red chili flakes, 3 tablespoons cornstarch
Add 1 tablespoon of the olive oil to a large skillet over high heat: Let the pan heat up for a few minutes (oil should be shimmering).
2 tablespoons olive oil
Add the broccoli and cook for 4-5 minutes, tossing/stirring often: Transfer it to a plate once tender-crisp.
3 cups broccoli florets
Add the remaining tablespoon of olive oil to the skillet: Add the beef in a single layer (sprinkle it into the pan spread out a bit) and don’t touch it for a minute. Stir/flip it with cooking tongs and cook it for another minute or so. Leaving it a bit rare at this stage is ideal.
2 tablespoons olive oil, 1 pounds flank steak
Add the broccoli back to the pan and pour the sauce in: Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately.
