Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef stew meat, spreading it out for even browning. Sear for 4-5 minutes until browned. Remove and set aside.

In the same skillet, add another tablespoon of vegetable oil. Stir in minced garlic and fresh ginger, cooking for about 30 seconds until fragrant.

Pour in the low-sodium soy sauce, beef broth, and brown sugar. Stir well, then return the seared beef and simmer for 2-3 minutes.

Reduce heat to medium-low, cover, and let simmer for 20-25 minutes until the beef is tender.

Add the broccoli florets, cover again, and cook for 5-7 minutes until bright green and tender.

Mix cornstarch with water to create a slurry. Stir into the beef and broccoli mixture, cooking for 2-3 minutes until sauce thickens.

Remove from heat and drizzle with sesame oil, stirring gently. Serve over rice or noodles.