Add sliced steak and cornstarch into gallon-sized freezer bag. Shake bag until all sides of steak pieces are coated. Seal bag, removing any excess air.
In a small bowl combine soy sauce, water, brown sugar, garlic, ginger, sesame seeds, sesame oil and red pepper flakes.
MAKE IT NOW:
Add 3-4 tablespoons of vegetable to a large wok or skillet over medium high heat. Once hot, add steak pieces and stir-fry, separating the pieces and until golden and crispy on the edges on them, about 3-4 minutes.
Add broccoli, cook 1-2 minutes until crisp-tender.
Add sauce, and cook, stirring constantly for about 1 minute until sauce slightly thickens. Serve.
MAKE IT A FREEZER MEAL:
Label a new gallon-sized freezer bag with the recipe name.
Use it to toastier the steak with cornstarch, add the sauce and broccoli, toss to combine and seal the bag.
Place flat in the freezer and freeze.
Thaw quickly by running under warm water until you can break the pieces up
Or place the whole thing in the fridge overnight.
COOKING AFTER THAWING:
Add 3-4 tablespoons vegetable oil over to a large wok or skillet over medium high heat.
Pour everything from the ziplock bag into the wok, stir-fry, separating pieces and stirring constantly until the steak pieces have some golden crispy edges on them, about 3-4 minutes.
Serve garnished with sesame seeds and green onions.