Preheat oven to 450F. Drizzle broccoli with a few glugs of olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes, until broccoli is golden brown and fork tender.
As the broccoli roasts, mix together all sauce ingredients except the cornstarch. Place cornstarch in a separate bowl, then stir in a few tablespoons of the sauce mixture. Set aside.
Add a few glugs of olive oil to wok and heat till shimmering. Add sliced meat and sprinkled with salt and pepper to taste. Cook until no longer pink.
Add sauce mixture and bring to simmer. Let thicken for a few minutes, then tip in cornstarch slurry. Simmer another 2 minutes, then stir in roasted broccoli.
Serve with a generous amount of sauce over rice. Enjoy!
Notes
You can get ahead on your meal prep day by:
assembling sauce ingredients ahead of time to simply pour in