1poundtop sirloin or skirt steakcut into this strips, across the grain
1/4cupdark soy saucedivided
2teaspoonsmirin(can substitute rice vinegar)
1teaspoonroasted garlic paste
1/4cuplight brown sugar
2broccoli crownscut into small florets
1tablespoonstoasted sesame seeds
Combine sliced meat with 1 tablespoon of the dark soy sauce and 2 tablespoons of mirin.
In a small bowl, whisk together the ingredients for the stir-fry sauce: 3 tablespoons dark soy sauce, oyster sauce, ginger paste, garlic paste, and the brown sugar. Whisk a bit of the beef broth together with the cornstarch to dissolve the cornstarch and then combine this and the rest of the beef broth with the remaining stir-fry sauce ingredients.
Drain the marinade from the meat and discard (extra liquid in the meat will prevent a good sear when we cook it).
Heat the oil in a skillet or wok over medium-high heat until the oil just begins to smoke (or a drop of water in the pan sizzles immediately). Drop the meat into the pan stir-fry for 2-3 minutes until the meat is seared and brown on both sides. Remove the meat from the pan and set aside.
Add a thin layer/just a few tablespoons of water to the bottom of the pan. (You can use a clean pan or the pan you've just used to cook the meat.)
Add the broccoli florets to the skillet and bring the water to a simmer. Simmer/steam over medium-high heat, tossing the broccoli a few times until it begins to soften and turns vibrant green, about 3-4 minutes.
Add about half of the prepared sauce to the broccoli and bring to a simmer. Stir and simmer 1-2 minute until the sauce thickens.
Add the seared meat back into the skillet. Add additional sauce if you'd like.
Heat until the meat is hot all the way through and the sauce is thickened to desired consistency.
Remove from heat. Add green onions and toasted sesame seeds. Toss and serve over rice.