In a bowl or Ziploc bag, combine 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Add the thinly sliced flank steak and toss to coat evenly. Let it marinate for at least 15 minutes.

In a medium bowl, whisk together the additional 1/4 cup soy sauce, hoisin sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and the second amount (1 tablespoon) of cornstarch mixed with 2 tablespoons of water. Set this mixture aside.

In a large skillet or wok, bring 1/2 cup of water to a boil over medium-high heat. Add the broccoli florets and cover the pan, allowing them to steam for about 3-4 minutes until they are tender yet crisp. Remove the broccoli from the pan and set aside.

In the same skillet, heat 1 tablespoon of avocado oil over high heat. Once hot, add the marinated beef in a single layer. Stir fry for 3-4 minutes until the beef is browned and cooked through. Remove the beef from the pan and set it aside as well.

Lower the heat to medium and pour the prepared sauce into the skillet. Cook for about 2-3 minutes, stirring continuously, until the sauce thickens and becomes glossy. Return the cooked beef and steamed broccoli to the pan, tossing everything together to ensure it’s coated in the sauce. Cook for another 1-2 minutes to heat everything through.

Plate your delicious beef and broccoli over steaming rice or noodles. Garnish with sesame seeds or sliced green onions to elevate your meal.