Servings: serves 4

1 lb thinly sliced steak (I buy mine pre-sliced to save time) 1 lb thinly sliced steak (I buy mine pre-sliced to save time)
1/4 cup cornstarch ¼ cup cornstarch
1/2 cup soy or tamari sauce ½ cup soy or tamari sauce
4 tbsp brown sugar 4 tbsp brown sugar
1 tsp minced garlic (about 1 clove) 1 tsp minced garlic (about 1 clove)
1/2 tsp minced fresh ginger ½ tsp minced fresh ginger
1 tsp sesame seeds 1 tsp sesame seeds
1/2 tsp toasted sesame oil ½ tsp toasted sesame oil
1/4 tsp red pepper flakes ¼ tsp red pepper flakes
3-4 cups broccoli florets, fresh or frozen 3 to 4 cups broccoli florets, fresh or frozen
On cooking day: 3-4 tbsp vegetable or canola oil On cooking day: 3 to 4 tbsp vegetable or canola oil

Add sliced steak + cornstarch into a gallon-sized freezer bag. Shake bag until all sides of steak pieces are coated. Seal bag, removing air.
In a small bowl (or place directly into a quart-sized freezer bag) combine tamari or soy sauce, brown sugar, garlic, ginger, sesame seeds, sesame oil, and red pepper flakes.
MAKE IT NOW
Add 3 to 4 tbsp vegetable or canola oil to a wok or large skillet and heat on high.
Add steak into wok and stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3 to 4 minutes.
Add broccoli, cook 1 to 2 minutes until crisp-tender.
Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.

MAKE IT A FREEZER MEAL  MAKE IT A FREEZER MEAL
Label a new gallon-sized freezer bag. Add to labeled bag the sealed steak with cornstarch bag, sealed sauce bag, and add in broccoli florets on top. Seal bags together and freeze.  Label a new gallon-sized freezer bag. Add to labeled bag the sealed steak with cornstarch bag, sealed sauce bag, and add in broccoli florets on top. Seal bags together and freeze.
QUICK THAW: Thaw steak and sauce packets quickly by running under warm water until you can break the packets up. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.  QUICK THAW: Thaw steak and sauce packets quickly by running under warm water until you can break the packets up. Or place the whole kit in the fridge first thing in the morning so the meat will be thawed by dinner time.
COOK IN WOK OR LARGE SKILLET: Add 3-4 tbsp vegetable or canola oil over high heat. Pour steak into wok, stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3-4 minutes. Add broccoli, cook 1-2 minutes until crisp-tender. Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.  COOK IN WOK OR LARGE SKILLET: Add 3 to 4 tbsp vegetable or canola oil over high heat. Pour steak into wok, stir-fry, separating pieces and stirring constantly until the majority of the pieces have some golden or crispy edges on them, about 3 to 4 minutes. Add broccoli, cook 1 to 2 minutes until crisp-tender. Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.