Preparing the Beef
In a bowl, toss 8 ounces top sirloin (thinly sliced against the grain) with 1 tablespoon cornstarch (or arrowroot starch) and 1 tablespoon soy sauce until evenly coated. Let it sit for about 10–15 minutes to tenderize and absorb flavor.
Preparing the Sauce
In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, 1 teaspoon toasted sesame oil, ½ teaspoon chili garlic sauce or red pepper flakes (optional), and 1 teaspoon cornstarch until smooth. Set aside.
Cooking the Cauliflower Rice
Rice 1 medium head cauliflower (or use 4 cups pre-riced) if needed. Heat 1 tablespoon olive oil in a large skillet over medium heat, then add the cauliflower rice. Season with 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper, stirring to combine. Cook for about 5–7 minutes, stirring occasionally, until tender but not mushy. Add a splash of soy sauce for flavor, stir, and set aside.
Cooking the Broccoli
In a large skillet or wok, heat 1 tablespoon sesame oil over medium-high heat. Add 4 cups broccoli florets and stir-fry for about 2–3 minutes. Add 1–2 tablespoons water, cover briefly, and let the broccoli steam for another 2–3 minutes until bright green and just tender. Remove from the pan and set aside.
Cooking the Beef
In the same pan, add a bit more oil if needed and cook the marinated beef for about 2–3 minutes, stirring frequently, until browned and just cooked through.
Combining and Finishing
Return the broccoli to the pan along with 2 cloves minced garlic and 1 teaspoon grated fresh ginger, cooking for about 30 seconds until fragrant. Pour in the prepared sauce and stir everything together, cooking for another 1–2 minutes until the sauce thickens and coats the beef and broccoli.
Serving
Serve the beef and broccoli hot over the cauliflower rice, allowing the savory sauce to soak into the base for maximum flavor.
