Start cooking white rice first so it's ready when the stir fry is done.

Cover and freeze steak 30 minutes for easier slicing, then thinly slice against the grain.

Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside.

Place a large skillet over medium heat and add 1 tablespoon oil. Add broccoli florets and sauté 4-5 minutes, partially covered with lid, stirring or tossing several times until broccoli is bright green and crisp-tender, then remove from pan.

Tip: If you prefer softer broccoli, add 2 tablespoon water before covering with the lid and it will steam cook the broccoli.

Increase heat to high heat and add 1 tablespoon oil. Add beef in a single layer and sauté 2 minutes per side or just until cooked through. Quickly pull out a piece to test for doneness.

Add the sauce, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 tablespoon water to thin the sauce if desired. Serve over white rice.