In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if needed.
Stir in soy sauce, oyster sauce, beef broth, and ground ginger. Bring mixture to a simmer.
Add broccoli florets and cover skillet for 3–4 minutes until bright green and tender-crisp.
Stir in cornstarch slurry to thicken the sauce. Cook for another 1–2 minutes.
Serve hot over cooked rice and enjoy.