Beef and Broccoli

1. In a small bowl, combine sugar and warm broth. Whisk to dissolve. Add remaining ingredients (soy sauce, garlic, corn starch, sesame oil, ginger) and stir. Set aside. The sauce can be made ahead and stored in the fridge.
2. Thinly slice the steak into 1/4-inch thick strips. If using flank steak, be sure to slice against the grain for maximum tenderness. Break the broccoli into small florets. Bite-sized pieces work best.
3. Meanwhile, bring the skillet to medium heat. Add 1/2 cup water and broccoli. Cook broccoli, tossing occasionally until just starting to tenderize, about 5-7 minutes. This works best in a covered pan to steam. If the water evaporates, add a splash more. Broccoli should be bright green and tender but still a little snappy.
4. Transfer broccoli to a bowl and add oil to the skillet. Add steak in a single layer and season liberally with salt and pepper. Cook for about 2 minutes per side or until no longer pink.
5. Add sauce to the skillet and bring to a simmer. As soon as it bubbles, reduce the heat to low and let thicken for about 1-2 minutes. Return the broccoli to the pan and toss with the steak until everything is evenly coated. If sauce gets too thick add a little warm water or splash of stock. Top with green onion and sesame seeds. Serve over white rice or with fried rice.