Cook the rice according to package directions; set aside.

Place vegan steak in a medium bowl. In a small bowl, combine 2 tablespoons soy sauce, sesame oil, and 1 teaspoon cornstarch. Pour the mixture over the steak and toss to coat.

In a second small bowl, whisk together the beef-style broth, remaining 1/4 cup soy sauce, rice vinegar, and remaining 1 teaspoon cornstarch. Set aside.

Set a wok or large skillet over high heat. When the pan is hot, add vegetable oil and reduce to medium-high heat.

When the oil is hot, add the marinated steak. Cook for 1-2 minutes, moving it around continuously.

Add the broccoli, garlic, and ginger. Continue cooking and stirring for an additional 1 minute.

Add the broth mixture and toss gently to coat. Cook for 1 minute more, then remove from heat. Divide the rice between shallow serving bowls, then top with vegan beef and broccoli. Serve hot.