2 tablespoons canola oil
1 pound beef flank steak, sliced thin against the grain and seasoned with salt and pepper
4 cloves garlic, minced
2 teaspoons minced fresh ginger
½ cup low-sodium soy sauce
½ cup brown sugar
2 tablespoons Japanese Pure Sesame Oil
3 cups broccoli florets, steamed
1 tablespoon sesame seeds, for garnish
3 green onions, thinly sliced
5 cups cooked Jasmine or Basmati rice
Salt and pepper
Heat canola oil in a large skillet or wok set over medium-high heat. Add beef, stirring frequently until browned. Drain excess liquid if needed. Add garlic and ginger, stirring almost constantly until fragrant. Add soy sauce, brown sugar, and sesame oil. Continue cooking and stirring frequently until combined and sauce is bubbling.
Assemble bowls with rice, broccoli, and beef. Top with sesame seeds and green onions. Drizzle with additional sauce if desired.
A note on timing: I like to start the rice cooking first, followed by the broccoli while I’m slicing the flank steak. This helps everything to get done at nearly the same time. If the rice and broccoli are done early, just keep them warm until the beef is ready.