• In a medium-sized mixing bowl, whisk together brown sugar, soy sauce, cornstarch, and lemon juice. Breakup lumps of cornstarch.
• Add the sliced beef to the bowl and stir to combine. Let marinate for at least 15 minutes up to an hour.
• In a heated saute pan or wok, over medium heat, add 1 Tablespoon of canola oil and let heat up. Add in the broccoli florets and saute for 5 to 6 minutes, stirring occasionally with a spatula. Broccoli will be soft and cooked through. Remove broccoli and set aside on a plate.
• To make the sauce, in a deep mixing bowl, combine the grated ginger, minced garlic, beef broth, light brown sugar, soy sauce, cornstarch, sesame oil, salt, and black pepper. Whisk to combine ingredients well.
• To the saute pan or wok, over medium heat add the remaining Tablespoon of canola oil and stir fry the beef for about 5 to 6 minutes, stirring occasionally until cooked through. The beef will no longer be pink and cooked through. Transfer the beef to a plate and set aside.

How to make the sauce

• In the same pan, stir in the ingredients for the sauce, the ginger, garlic, beef broth, light brown sugar, soy sauce, cornstarch, sesame oil, salt, and black pepper into the pan and simmer for 3 to 4 minutes, stirring occasionally, until it becomes thick and glossy.
• Transfer the cooked beef to the pan and simmer in the sauce, stirring occasionally, for another 3 minutes.
• Add the prepared broccoli to the pan and continue to simmer the ingredients together for another 2 to 3 minutes to warm everything up.
• Serve beef and broccoli hot or warm, over rice, sprinkled with sesame seeds and chopped green onion. (optional garnish)