Place your 1 ½ lb flank steak sliced thinly against the grain, about 1/4 inch thick in the Freezer for 15 minutes — this firms it up and makes it much easier to slice thinly. Once chilled, slice against the grain into strips about 1/4 inch thick.

In a Mixing Bowl, combine the 3 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, and 1 tsp baking soda the secret to restaurant-tender beef. Add the sliced 1 ½ lb flank steak sliced thinly against the grain, about 1/4 inch thick and toss well to coat. Let marinate for at least 15 minutes at room temperature (or up to 1 hour in the fridge).

In a small Mixing Bowl or Measuring Cups, whisk together the ½ cup low-sodium beef broth, ⅓ cup oyster sauce, 3 tbsp soy sauce, 2 tbsp brown sugar packed, 1 tbsp cornstarch, and 1 tsp sesame oil until smooth and the 1 tbsp cornstarch is fully dissolved. Set aside.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Return the Wok to high heat and add the remaining 2 tablespoons of 3 tbsp vegetable oil divided. Once shimmering, add the marinated 1 ½ lb flank steak sliced thinly against the grain, about 1/4 inch thick in a single layer (work in two batches if needed to avoid crowding). Sear without stirring for 60 seconds, then stir-fry for another 1–2 minutes until just cooked through and lightly browned. Transfer the 1 ½ lb flank steak sliced thinly against the grain, about 1/4 inch thick to the plate with the 1 lb broccoli cut into bite-sized florets.

Reduce the heat to medium. Add a small splash of 3 tbsp vegetable oil divided if the Wok looks dry, then add the 4 cloves garlic minced and 1 tbsp fresh ginger grated or finely minced. Stir-fry for 30 seconds until fragrant — don't let it burn.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.