In a small bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and cornstarch until completely smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the broccoli florets and 2 tablespoons of water. Cover and steam for 3 minutes until crisp-tender. Remove the broccoli to a plate.

Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the thinly sliced flank steak in a single layer. Sear for 1-2 minutes per side until browned.

Return the cooked broccoli to the wok with the beef.

Give the sauce mixture a quick stir (the cornstarch will have settled) and pour it over the beef and broccoli.

Toss everything together over medium-high heat for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.

Serve immediately over hot jasmine rice or noodles!