Rinse the jasmine rice under cold water until the water runs clear. Place it in a medium pot with 3 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit covered.

While the rice cooks, mix the soy sauce, oyster sauce, and cornstarch in a small bowl until smooth. Set the sauce aside.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced flank steak in a single layer and cook for 2 minutes without stirring, then flip and cook 1 minute more until browned. Remove the beef to a plate.

Add the remaining tablespoon of vegetable oil to the same skillet. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

Add the broccoli florets and cook for 3 minutes, stirring often, until they turn bright green and start to soften.

Return the beef to the skillet. Pour in the prepared sauce and stir everything together. Cook for 2 minutes until the sauce thickens and coats the beef and broccoli.

Drizzle the sesame oil over the stir-fry and give it one final stir. Serve the mixture over the steamed jasmine rice.