Chinese Beef and Broccoli

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Heat oven to 425 degrees. Chop broccoli head into florets. Deseed and dice jalapeno. Set aside. Spread broccoli florets evenly onto a cookie sheet with 1 tablespoon canola oil. Cook broccoli for 15 minutes until the tops of the florets are charred.
Toss sliced beef in a large baggie with 2 tablespoons of cornstarch. Ensure steak is coated evenly with cornstarch. Add soy sauce, sugar, and chicken stock to the large baggie. Seal the baggie and mix to combine all sauce ingredients.
Heat 1 tablespoon canola oil in a large frying pan over medium high heat. Using a slotted spoon, remove the steak from the sauce onto a paper towel or two and pat the steak dry. Add the flank steak and jalapeño to the frying pan with hot oil and cook to your desired temperature (i.e. medium, medium rare) for approximately 3-5 minutes. Stir the beef frequently to ensure its cooked evenly.
Pour sauce from the baggie into the pan. Add the broccoli florets. Stir everything together and cook for approximately 1-2 minutes until the sauce thickens. Garnish with sliced scallions and serve.