1-Prepare white rice according to package instructions. This takes about 15-20 minutes, so start here.

2-Freeze the steak for 30 minutes. This makes slicing easier and tenderizes the meat. Slice flank steak against the grain into 1/8 to 1/4 inch thick bite-sized strips.

3-Mix the sauce: Whisk together 1 teaspoon grated ginger, 2 teaspoons grated garlic, 1/2 cup hot water, 6 tablespoons soy sauce, 3 tablespoons brown sugar, 1.5 tablespoons cornstarch, 1/4 teaspoon black pepper, and 2 tablespoons sesame oil in a bowl. Set aside.

4-Cook the broccoli: Heat 1 tablespoon vegetable or canola oil in a large skillet over medium heat. Add broccoli florets and sauté 4-5 minutes until crisp-tender and bright green. For softer broccoli, add a splash of water and cover briefly. Remove broccoli from pan.

5-Sear the beef: Increase heat to high. Add remaining 1 tablespoon oil. Sear beef strips 2 minutes per side until just cooked through. Work in batches to avoid overcrowding for proper browning.

6-Combine and simmer: Return broccoli to the pan with the beef. Pour in sauce. Simmer on medium-low 3-4 minutes until thickened, stirring often. Add 1-2 tablespoons water if too thick.

7-Serve: Spoon over hot rice. Sprinkle sesame seeds if desired. Enjoy your one-pan wonder!