Julienne flank steak about one-inch slices and season with Kosher salt.
Cut broccoli into small florets
Using a large heavy bottom saute pan over high heat (about four minutes) add canola oil and sesame oil.
Wait for light smoke (about two minutes) then add flank steak.
Saute for two minutes.
Add broccoli florets and continue to cook for two more minutes.
Reduce heat to medium and add ginger, garlic, light brown sugar, Sambal Chili paste and soy sauce.
In a separate bowl add cornstarch and water stir until all cornstarch has dissolved to make a slurry.
Slowly add slurry to beef and broccoli and stir continuously for three minutes until all has thickened.
Shut off heat and serve immediately over fluffy white rice. Enjoy.
If slurry is too thick add small amounts of water until you get the consistency you like. Sauce should have a smooth glossy sheen.