Beef and Broccoli - Plan to Eat

Make ahead: The steak can be sliced and refrigerated up to 1 day in advance. The sauce can be made and refrigerated up to 4 days in advanceCut the steak along the grain into 3-inch strips, then slice the strips across the grain into 1/4-inch wide pieces.Whisk the brown sugar, cornstarch, soy sauce, oyster sauce, chile-garlic sauce, ground ginger, and garlic powder together in a large bowl. Transfer half of the sauce (about 1/4 cup) to a small bowl and set aside. Add the steak to the remaining sauce in the bowl, toss to coat, and set aside for 5 minutes.Heat the oil in a large skillet over medium-high heat until shimmering. Add the steak and arrange into a single layer. Sear undisturbed until browned on one side, about 1 minute. Toss and continue to cook until the other side of the meat is browned, about 1 minute more.Add the broccoli and the reserved sauce and stir to combine. Cover and cook until the broccoli is crisp-tender and the beef is cooked through, 4 to 5 minutes. Serve topped with scallions over cooked rice.