Begin by slicing your flank steak thinly against the grain, approximately 1/4 inch thick. Marinate the beef in a mixture of soy sauce for about 10 minutes.

In a large pot of boiling water, blanch the broccoli florets for 2-3 minutes until they turn a vibrant green. Transfer them to an ice bath, drain, and set aside.

Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated beef, cooking for about 2-3 minutes until browned.

In a bowl, combine minced garlic, oyster sauce, sesame oil, and cornstarch mixed with a bit of water. Stir well and pour over the beef, cooking for about 1 minute until it thickens.

Add the blanched broccoli to the skillet, gently stirring and cooking for an additional 2-3 minutes to heat through.

Serve the Chinese Beef and Broccoli on a platter or individual bowls, pairing it with rice or noodles.