Step 1

Slice the flank steak into pieces that are about 1/4"inch thick - against the grain.

Step 2

Whisk the 2 Tablespoons of cornstarch into 3 Tablespoons of water and mix well.

Step 3

Add the sliced flank steak to the cornstarch mix and coat evenly. Set aside.

Step 4

Grate the ginger and place in a small bowl along with the soy sauce, dry sherry, sesame oil, black pepper, red pepper flakes, brown sugar, garlic, and remaining cornstarch. Mix well and set aside. (Mix in Chinese Five Spice, if desired)

Step 5

Prepare the broccoli by trimming it into bite size florets.

Step 6

Add 1 Tablespoon of the vegetable oil to a large skillet and add the broccoli. Cook for about 4-5 minutes over medium-high heat then set aside. (You may need to add a few Tablespoons of water if the veggies begin to stick.)

Step 7

Add the other Tablespoon of oil to the same skillet and add the flank steak strips.

Step 8

Cook over medium-high heat for about 2 minutes, until the steak is no longer pink. DON'T overcook.

Step 9

Add the sauce sauce mixture to the steak strips and stir well.

Step 10

Return the broccoli back to the skillet with the meat. Stir and cook another 2 minutes to heat evenly through.

Step 11

Remove from the heat. Sprinkle with sesame seeds if desired and serve over cooked white rice.