Homemade Panda Express Broccoli Beef Stir-Fry

**For the Sauce:** In a small bowl, whisk together 1/2 cup low-sodium chicken broth (or water), 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp rice wine vinegar, 1 tbsp cornstarch, and 1 tsp toasted sesame oil. Set aside.

**Cook the Broccoli:** Heat 1 tbsp neutral cooking oil in a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp. You can add a tablespoon or two of water and cover briefly to steam for softer broccoli. Remove the broccoli from the wok and set aside.

**Cook the Beef:** Add 1 tbsp neutral cooking oil to the same wok over high heat. Once shimmering, add half of the marinated beef in a single layer. Stir-fry for 1-2 minutes until browned and cooked through. Remove the beef from the wok and set aside. Repeat with the remaining beef and 1 tbsp oil.

**Combine and Finish:** Lower the heat to medium. Add the minced ginger and garlic to the wok and stir-fry for about 30 seconds until fragrant. Pour the prepared sauce into the wok, stirring constantly, and bring to a simmer. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.

Return the cooked broccoli and beef to the wok. Toss everything gently to coat evenly with the sauce. Cook for another minute to heat through.

Serve immediately over steamed rice, if desired.