Combine the beef strips and the cornstarch together in a large zipper bag and toss until all the beef strips are well coated.

Make the sauce: In a medium-sized saucepan, heat one tablespoon of olive oil and one tablespoon of sesame seed oil, and saute the garlic and ginger until fragrant (about one minute).

Pour in the soy sauce, water, sugar, and Sriracha and simmer until the sugar dissolves and the sauce thickens a little.

Remove from heat and reserve. Heat the remaining tablespoon of olive and sesame seed oil in a large skillet over medium-high heat and brown the beef strips evenly on all sides.

Add the broccoli florets and cook for about 3 more minutes. Pour the reserved sauce over the beef and broccoli and cook for an additional 5 minutes or until the sauce has thickened and the broccoli is cooked al dente.

Serve with freshly sliced green onions and sesame seeds on top.