Heat 1 tbsp vegetable oil in your skillet or wok over medium-high heat. Add the beef in a single layer (cook in batches if needed—overcrowding the pan will steam the meat). Sear for 2 minutes per side until browned but not fully cooked. Transfer to a plate.

Add the remaining 1 tbsp oil to the pan. Toss in garlic and ginger, stirring for 30 seconds until fragrant. Add broccoli florets and stir-fry for 3–4 minutes. If your broccoli isn’t blanched, add 2 tbsp water to the pan and cover for 1–2 minutes to soften.

Pour the sauce mixture into the pan and stir. Let it bubble and thicken for 1 minute. Add the beef back to the pan along with beef broth, tossing everything until glossy and combined. Finish with a drizzle of sesame oil for extra aroma if using.