1. Combine beef, 1 teaspoon soy sauce, and 1/2 teaspoon sugar in bowl; let sit for 10 minutes. Combine scallion whites, 1/2 teaspoon vegetable oil, ginger, garlic, and pepper flakes in second bowl. Whisk orange juice, sesame oil, cornstarch, remaining 5 teaspoons soy sauce, and remaining 1 1/2 teaspoons sugar together in third bowl.

2. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef in single layer, breaking up any clumps, and cook without stirring for 1 minute. Stir and continue to cook until beef is browned all over, 1 to 2 minutes. Transfer beef to clean bowl.

3. Add remaining 1 1/2 teaspoons vegetable oil to now-empty skillet and return to medium-high heat. Add broccoli and water and cook, covered, until nearly tender, about 2 minutes. Push broccoli to sides of skillet. Add scallion mixture to center and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir mixture into broccoli.

4. Return beef and any accumulated juices to skillet and stir to combine. Whisk orange juice mixture to recombine and add to skillet. Cook, stirring constantly, until slightly thickened, about 1 minute. Sprinkle with sesame seeds and scallion greens. Serve.

Serves 2