In a large ziptop bag, add the steak and coat it with cornstarch before sealing the bag. Set it aside while you prepare the sauce.

Heat a medium saucepan over medium-high heat and add 1 tablespoon of olive oil along with 1 tablespoon of sesame oil. Once hot, add the minced garlic and ginger, sautéing for about a minute until fragrant.

Add in the soy sauce, water, and dark brown sugar. Stir until the sugar dissolves, then bring the mixture to a boil. Let it boil for about 2 to 3 minutes before reducing the heat to low, allowing it to simmer and thicken slightly for about 5 minutes.

While the sauce is simmering, heat the remaining 2 tablespoons of olive oil and 1 tablespoon of sesame oil in a large skillet over medium-high heat. Once hot, add the cornstarch-coated steak and cook for about 5 to 7 minutes, flipping occasionally until cooked through.

Toss in the broccoli and pour the soy sauce mixture over everything, tossing to coat. Allow it to simmer for another 3 to 5 minutes, just until the broccoli reaches your desired level of crispness.

If the sauce isn’t as thick as you’d like, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir that into the skillet until it thickens.

Turn off the heat, add sliced green onions, and give everything a good stir. Optionally, sprinkle some red pepper flakes and sesame seeds for garnish.