In a mixing bowl, toss the sliced beef with 2 tbsp soy sauce and 1 tbsp cornstarch. Let it sit for 15 minutes at room temperature while you prep the rest.

In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, honey, garlic, and ginger. In a separate small bowl, mix 1 tsp cornstarch with 2 tbsp water and set aside.

Bring a 3-quart / 2.8 L saucepan of water to a boil. Add the broccoli florets and blanch for 90 seconds until bright green and just crisp-tender. Drain and set aside.

Heat 1 tbsp avocado oil in a 12-inch skillet or wok over high heat until it shimmers. Add half the beef in a single layer and sear for 2 to 3 minutes per side until browned.

Transfer the seared beef to a plate and repeat with the remaining beef and 1 tbsp oil. Cooking in two batches keeps the pan hot enough to brown the meat instead of steaming it.

Return the skillet to medium-high heat and add the blanched broccoli. Stir-fry for 2 minutes until it picks up a little color.

Pour in the sauce mixture and bring to a simmer. Add the cornstarch slurry and stir for 1 minute until the sauce thickens and coats the back of a spoon.

Return the beef to the skillet and toss everything together for 1 minute until the beef is coated and heated through, reaching an internal temp of 145 F / 63 C.

Divide the rice among bowls, top with the beef and broccoli, and finish with sesame seeds and sliced green onions.