Step 1. Preheat your oven to 375 degrees Fahrenheit. Preheat a seasoned cast iron pan in the oven for 10 minutes. Place the frozen broccoli florets on a parchment-covered sheet pan.
Step 2. Roast for 10-12 minutes, or until they’re defrosted and tender, but not browned.
Step 3. While the broccoli is roasting, slice your flank steak into thin strips against the grain. Carefully take the hot cast iron pan out of the oven and place it on your stovetop over medium heat.
Step 4. Add half of the sesame oil. Once the oil is hot, add the grated ginger. Give it a stir until fragrant, then add the garlic. Agitate the garlic in the pan until it’s fragrant, then add in the steak.
Step 5. Let the steak brown in the pan for about 15 seconds, then move the strips around the pan with a pair of tongs. Add half of the soy sauce and rice wine vinegar and continue sauteing the beef slices.
Step 6. If the pan looks a bit dry, you can add a small amount of the broth.
Step 7. Use your ThermoPro thermometer to check the temperature of the steak slices. You want them to be around 140-145 degrees. Remove the steak slices from the pan.
Step 8. Add the broth, remaining soy sauce and rice wine vinegar, and the honey to the pan. Bring the liquid to a boil.
Step 9. Place the tapioca starch in a small bowl. Ladle in a few spoonfuls of the pan liquid and whisk it together with the starch to make a slurry.
Step 10. Pour the slurry into the pan and give the liquid a stir. Add the broccoli and the beef slices to the pan and mix everything together until the meat and vegetables are coated in the sauce. Serve the beef and broccoli alongside your favorite prepared rice and garnish with sesame seeds.
