Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or cut into 1-cm (1/2 inch) sticks. Transfer the beef to a small bowl.

Add soy sauce, peanut oil, and cornstarch to the beef. Gently mix well by hand until all pieces are coated with a thin layer of the sauce. Let it marinate for about 10 minutes while you prepare the other ingredients.

In a medium-sized bowl, combine all ingredients for the sauce. Mix well to ensure everything is combined.

Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover the skillet. Steam the broccoli until it just turns tender, about 1 minute. Once done, transfer the broccoli to a plate.

Wipe the pan with a paper towel held in a pair of tongs if there’s any water left from steaming.

Add the oil to the pan and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated steak in a single layer in the pan. Allow it to cook without touching it for 30 seconds, or until the bottom side is browned.

Flip the steak to cook the other side for a few seconds until lightly charred and the inside is still pink.

Add the minced garlic and ginger to the skillet. Stir a few times to release the flavors and fragrance.

Return the broccoli to the pan with the beef. Stir the sauce again to dissolve the cornstarch completely, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.

Transfer everything to a plate immediately. Serve hot as a main dish.