Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.
Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
While the rice cooks, in a small bowl, whisk together soy sauce, oyster sauce, cornstarch, beef broth, brown sugar, and black pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced beef and stir-fry for 3 to 4 minutes until browned but not fully cooked. Remove beef from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Add broccoli florets and stir-fry for 4 to 5 minutes until tender-crisp.
Return the beef to the skillet with the broccoli.
Pour the sauce mixture over the beef and broccoli, stirring constantly until the sauce thickens and coats the ingredients, about 2 minutes.
Remove from heat and stir in sliced green onions.
Serve the beef and broccoli stir fry over the cooked rice.