beef with broccoli... 30 minutes

the goods:

1 flank steak, sliced very thin against the grain
1/2 cup plus 2 tablespoons reduced sodium soy sauce
2 and 1/2 tablespoons flour
3/4 cup chicken broth
1/4 cup brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon red chili flakes
1 head of broccoli, florets cut off
1 red bell pepper, seeded and sliced
1/4 cup water
2 tablespoon vegetable oil, divided
cooked rice, for serving
sesame seeds, for serving
2 scallions, chopped

Add steak and 2 tablespoons soy sauce and 1 tablespoon flour to a large zip-top bag. Seal, then squish to combine and evenly coat the meat. Place beg in the refrigerator and allow to marinate for 20 minutes.
Meanwhile, add remaining 1/2 cup soy sauce, remaining 1 and 1/2 tablespoons flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl, whisk to combine, then set aside.
Heat a large wok or nonstick skillet over high heat, then add water and broccoli. Stir fry until broccoli is crisp-tender, 2-3 minutes, then transfer to a plate. Add red bell pepper to the wok and stir fry for 2-3 minutes until crisp tender; transfer to plate with broccoli.
Heat 1 tablespoon vegetable oil in the wok and add about half the marinated meat in a single layer. Let it sit, undisturbed, until seared, about a minute. Then stir fry until just barely cooked through. Remove to plate with broccoli, then repeat with remaining beef and an additional tablespoon of oil.
Add sauce to empty wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli, beef, and bell peppers back into the wok and stir to combine with the sauce.
Serve over rice and garnish with scallion and sesame seeds.