Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown stew meat in batches to avoid overcrowding. Remove and set aside.

In the same pan, sauté garlic and ginger for 30 seconds until fragrant.

Return beef to the pan. Add beef broth, soy sauce, and brown sugar. Bring to a simmer. Cover and cook on low for 1.5 to 2 hours, until the beef is tender.

Add broccoli florets during the last 10 minutes. Stir to coat and steam until just tender.

In a small bowl, mix cornstarch with cold water to create a slurry. Stir into the pan. Cook 2–3 minutes until thickened.

Finish with sesame oil and stir gently before serving.