Slice the beef thin. Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain, about 1/8 inch thick. This keeps each bite tender.

Marinate quickly. In a bowl, combine soy sauce, Shaoxing wine, sugar, cornstarch, and oil. Toss in the beef until coated. Let sit 10–15 minutes while you prep everything else.

Mix the sauce. Whisk soy sauce, broth, oyster sauce, hoisin (if using), brown sugar, cornstarch, rice vinegar, sesame oil, and chili if desired. Taste and adjust sweetness or saltiness now.

Prep the broccoli. Cut into small florets for quick cooking. Rinse and shake dry. Thin stems can be peeled and sliced—don’t waste them.

Stir-fry the broccoli. Heat 1 tablespoon oil in a large skillet or wok over medium-high. Add broccoli with a splash of water. Stir-fry 3–4 minutes until bright green and just crisp-tender. Transfer to a plate.

Sear the beef. Add another tablespoon of oil. Add beef in a single layer. Cook undisturbed 30–45 seconds to sear, then stir-fry 1–2 minutes until mostly browned. Work in batches if needed to avoid steaming.

Add aromatics. Push beef to the sides. Add a small drizzle of oil if the pan is dry, then add garlic and ginger. Stir 20–30 seconds until fragrant.

Combine and sauce. Return broccoli to the pan. Stir the sauce (cornstarch settles) and pour it in. Toss everything and cook 1–2 minutes until the sauce thickens and coats the beef and broccoli.

Finish and taste. Add green onions, a pinch more chili if you like heat, and adjust with a splash of water if the sauce is too thick. Turn off heat and sprinkle sesame seeds.

Serve. Spoon over hot rice or noodles. A squeeze of lime brightens the flavors.