In a medium bowl, toss the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch. Let it sit for at least 15 minutes while you prep the vegetables.

In a small jar or bowl, whisk together the chicken broth, oyster sauce, remaining soy sauce, rice wine, and another tablespoon of cornstarch.

Quickly steam the broccoli florets for 2 to 3 minutes until they are bright green but still have a firm snap. Drain and set aside.

Heat a large skillet or wok over high heat with vegetable oil. When the oil is shimmering, add the beef in a single layer. Let it sear undisturbed for a minute to get a beautiful brown crust, then toss until just cooked through. Remove the beef from the pan and set aside.

Lower the heat slightly and add another splash of oil if needed. Add the minced garlic, ginger, and red pepper flakes. Stir constantly for about 30 seconds until the aroma fills your kitchen.

Return the beef and the broccoli to the pan. Give the sauce mixture a quick whisk to incorporate any settled cornstarch and pour it over the ingredients. Toss vigorously over medium-high heat as the sauce bubbles and thickens into a glossy glaze.

Remove from heat and stir in the green onions. The residual heat will soften them just enough. Serve immediately over a bed of steaming white rice.