Ginger-Garlic Flank Steak & Broccoli Stir-Fry

Method

1. Start the rice: bring it to a boil with 1½ cups water, cover, reduce to low and cook 15 minutes, then leave it off the heat, covered, for 10 minutes. Meanwhile, freeze the steak for 15 minutes to firm it up.
2. Slice the steak across the grain as thin as you can, about ⅛ inch, and toss with 1 tbsp soy sauce and 1 tbsp cornstarch. Whisk the sauce soy, honey, vinegar, 2 tsp cornstarch and ¼ cup water together.
3. Heat a 12-inch skillet or wok over high heat for 2 minutes until it smokes lightly. Add 1 tbsp oil and sear the steak in two batches, 90 seconds each, until browned and no longer red; move it to a plate.
4. Add the remaining oil and the broccoli with 2 tbsp water, cover and steam 2 minutes. Uncover and stir-fry 2 minutes more, until bright green and crisp-tender.
5. Add the garlic and ginger for 30 seconds, return the steak, re-whisk the sauce and pour it in. Toss 1 minute until glossy, then stir in the sesame oil and scallions and serve over the rice.