Stir together the beef marinade ingredients in a medium bowl.
Add the beef slices and stir until coated..
Let stand for 10 minutes (you can let it marinate for longer too while you get the rest of the recipe ready).
Prepare the sauce: Stir together the sauce ingredients in a small bowl
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add 2 T. of the cooking oil and swirl to coat. Add the 1/3 of the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over and cook until nicely browned on both sides and remove to a plate. Repeat this until all beef is cooked.
With the beef removed, lower heat to medium-high heat the 2 t. oil until shimmering.
Add garlic and ginger and stir until fragrant, about30 seconds.
Add broccoli and stir fry for 1 minute.
Pour in 1/4 C. of chicken stock
Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.
Return beef to pan and stir. Push contents to side of pan.
Lower heat slightly and make a hole in the middle of the pan and pour sauce in center of pan; cook, for 1 to 2 minutesor until thickened, stir sauce only if needed.
Stir beef and broccoli into sauce until coated.
Serve over sticky rice, with lots of Sriracha