This has the flavors of Chinese takeout, but is much better for you and can be ready in the time it would take you to find a menu and place an order.

To make this #dinnerdoneby9am I chop and steam the broccoli in the morning. Then I slice and marinade the meat and whisk together the sauce. I cover everything and place in the fridge all day and pull out for a quick cook in the pan right before dinner is served.

Beef and Broccoli
-1 Tbsp canola oil
-1 lb flank steak, thinly sliced, across the grain
-5 c broccoli, cut into bite sized florets, steamed for 4 minutes (in microwave or on stove top)
-4 cloves garlic, minced
-2 Tbsp cornstarch dissolved in 2 Tbsp water

-1 Tbsp soy sauce
-1 Tbsp rice vinegar
-1 tsp sugar
-1 Tbsp cornstarch dissolved in 1 Tbsp water

-1/4 tsp red pepper flakes
-1/4 c oyster sauce
-1 Tbsp rice vinegar
-1 Tbsp sesame oil
-2 Tbsp soy sauce
-2 Tbsp sugar
-1/2 c chicken broth

Whisk together marinade ingredients, toss with sliced beef, allow to marinate for at least 30 minutes.  Heat oil in stir-fry pan over medium-high heat.  Add beef, cook 2 minutes, stirring frequently.  Add garlic, cook an additional 1 minute, stirring frequently.  Whisk together sauce ingredients and stir into the beef and garlic.  Bring to a boil, reduce heat, stir in the cornstarch and water mixture.  Once combined, stir in the broccoli.  Simmer until the sauce thickens, about 2-5 minutes.  Serve over rice.