Slice the beef: Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain, about 1/8–1/4 inch thick. Pat dry to remove excess moisture.

Make the sauce: In a bowl, whisk soy sauce, oyster sauce, rice vinegar, brown sugar, beef broth, cornstarch, sesame oil, and red pepper flakes. Reserve 2 tablespoons of this mixture to briefly marinate the beef.

Marinate the beef: Toss the sliced beef with the reserved sauce. Let it sit for 10–15 minutes while you prep the broccoli and aromatics.

Prep the broccoli: Cut into small, even florets. Peel and slice the thick stem into thin matchsticks so nothing goes to waste.

Blanch or steam the broccoli: For crisp-tender broccoli, steam or blanch for 2 minutes, then drain. This step helps it stay bright and slightly firm after reheating.

Heat the pan: Use a large skillet or wok. Add 1 tablespoon oil over medium-high heat until shimmering.

Sear the beef in batches: Add half the beef in a single layer. Sear 1–2 minutes per side until browned but still slightly pink. Transfer to a plate. Repeat with remaining oil and beef. Don’t overcrowd the pan.

Sauté aromatics: Lower heat to medium. Add garlic and ginger to the pan. Cook 30 seconds until fragrant, stirring constantly.

Add broccoli and sauce: Return broccoli to the pan. Whisk the sauce again (cornstarch settles) and pour it in. Cook 1–2 minutes, stirring, until the sauce thickens and turns glossy.

Finish with beef: Add the seared beef and any juices back to the pan. Toss 30–60 seconds to coat and finish cooking. Taste and adjust seasoning with a splash of soy sauce or a pinch of sugar as needed.

Assemble meal prep bowls: Divide your base (rice, cauliflower rice, or noodles) into 4–5 containers. Top with beef and broccoli. Garnish with green onions and sesame seeds.

Cool before sealing: Let the containers sit uncovered for 10–15 minutes so steam escapes. Then seal and refrigerate.