Heat 1 teaspoon of oil in a large pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
2
Add the ginger and garlic to the pan and cook for 30 seconds more.
3
Remove the vegetables from the pan; place them on a plate and cover.
4
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
5
Season the meat slices with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.
6
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
7
In a bowl whisk together the chicken broth, honey, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
8
Pour the chicken broth mixture over the beef and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
9
Serve immediately, topped with green onions and sesame seeds if desired.
