Cook white rice according to package instructions to have it ready when the stir fry is done.

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

In a bowl, combine all the stir fry sauce ingredients, stirring well to dissolve the sugar. Set the sauce aside.

In a large skillet over medium heat, add 1 Tbsp oil. Sauté the broccoli florets for 4-5 minutes until bright green and crisp-tender. Stir occasionally. Remove the broccoli from the pan.

Increase the heat to high and add 1 Tbsp oil. Sauté the beef in a single layer for 2 minutes per side or until cooked through.

Pour in the sauce, reduce the heat to medium/low, and simmer for 3-4 minutes until thickened.

Add the broccoli back in and stir to combine. If needed, add 1-2 Tbsp water to adjust the sauce consistency.

Serve over white rice, garnished with sesame seeds if desired.