Yeah, I know "gaijin" is Japanese and this recipe is an American version of Chinese food. Irony intended.
I like this recipe because it is fresh and flavorful and the ingredients are readily available at almost any grocery store. The keys to success here are high heat, a short cooking time (which you ensure by slicing the steak thin-thin-thin!), and having a receiving dish ready to take the sauted vegetables when they are JUST cooked so they stay crisp and don't get mushy.
Most recipes for beef and broccoli include ginger. I like ginger when I like ginger, but don't particularly care for it in this meal. If you're a fan of it in your beef and broccoli, I'd recommend a teaspoon of ground or 1/2 teaspoon fresh added with the garlic during the initial saute. Other additions might include sliced carrots, snow peas, water chestnuts, or bean sprouts.
Serve with hot plain or fried rice, and enjoy!