Heat the oil in a large frying pan or skillet over medium-high heat. Add the beef strips and cook for 3-4 minutes, or until browned and cooked through. Remove from heat and set aside.

Add the garlic and onion to the pan and cook for 2-3 minutes, or until the onion is translucent. Add the broccoli florets and cook for a further 2-3 minutes, or until tender.

Add the cooked beef back into the pan, along with the brown rice, beef broth, soy sauce, and oyster sauce (if using). Stir-fry for 2-3 minutes, or until the rice is heated through and the sauce has thickened.

Season with salt and pepper to taste, then serve hot.

For meal prep, cook the recipe in bulk and divide into individual portions. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat as needed.

For a spicier version, add diced red chillies or sriracha sauce to the pan during the stir-fry stage.

For a vegetarian or vegan option, substitute the beef with tofu or tempeh and use a vegetable broth instead of beef broth.

For a different protein option, use chicken, turkey, or pork instead of beef.