Step 1

Transfer the beef to the freezer for 30 minutes. This makes it easier to cut.If you want to serve the beef broccoli stir-fry with rice, start cooking that now.

Step 2

Slice the meat against the grain into bite-sized pieces or ¼-inch strips and separate the broccoli into small, even-sized broccoli florets (cut them if needed).

Step 3

Mince or grate the garlic and ginger. Then combine all the sauce ingredients in a small bowl, and whisk well.Combine the cornstarch with a little water first before adding it so it doesn't create lumps.

Step 4

Heat half the oil in a large skillet or wok over medium heat. Once hot, sauté the broccoli, covered, for 4-5 minutes, then set it aside.

Step 5

Increase the heat to high, add the remaining oil, and add the beef in a single layer (cook in batches if necessary). Sear the beef for 2-3 minutes per side until browned and ‘just’ cooked through.

Step 6

If you prefer, drain out any excess liquid from the beef as it cooks.

Step 7

Add the sauce and reduce the heat to medium/low, then simmer for 3-4 minutes, stirring often, until the sauce thickens. Finally, add the broccoli back in and toss well to combine.If it becomes too thick, add more water, one tablespoon at a time.

Step 8

Serve the stir-fry garnished with sesame seeds. Enjoy!

Step 9

Once cooked, allow it to cool and store it in an airtight container in the fridge for 3-4 days or 3 months in the freezer (thaw overnight in the fridge before reheating).Reheat on the stove over low heat or in the microwave at 50% in 30-second increments, stirring between.