Slice the beef: Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain for tenderness. Pat dry with paper towels.

Make the sauce: In a bowl, whisk soy sauce, broth, oyster sauce, rice vinegar, honey, cornstarch, and sesame oil until smooth. Set aside.

Blanch the broccoli (optional but recommended): Bring a pot of salted water to a boil. Cook broccoli for 60–90 seconds until bright green and crisp-tender. Drain and rinse with cold water to stop the cooking. This helps maintain texture during reheating.

Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. When shimmering, add half the beef in a single layer. Sear 1–2 minutes per side until browned but not fully cooked. Transfer to a plate and repeat with the remaining beef, adding oil if needed.

Sauté aromatics: Reduce heat to medium. Add remaining oil, onion, garlic, ginger, and red pepper flakes. Cook 1–2 minutes until fragrant.

Combine and sauce: Return beef and any juices to the pan. Add broccoli. Whisk the sauce again (cornstarch settles) and pour it in. Stir and cook 2–3 minutes until glossy and slightly thickened. If too thick, splash in a bit more water or broth.

Taste and adjust: Add a pinch of salt or a few drops of soy if needed. For more heat, add red pepper flakes. For more acidity, add a small splash of rice vinegar.

Build your meal prep: Divide rice or cauliflower rice among 4–5 containers. Top with beef and broccoli. Garnish with sesame seeds and green onions.

Cool before sealing: Let containers cool uncovered for 15–20 minutes before closing to prevent condensation and sogginess.