Cut the broccoli into bite-sized florets.

Peel the garlic and thinly slice it.

Heat the oil in a large skillet over medium heat.

Add the sliced garlic and cook for about 1 minute, stirring constantly. Keep an eye on it—the garlic should become fragrant but shouldn't brown too much or burn.

Add the broccoli and chili flakes. Cook for another minute, tossing everything together so the broccoli becomes coated in the garlicky oil.

Pour in the soy sauce and stir.

Add 1/2 cup water and immediately cover the skillet with a lid.

Cook until most of the liquid has evaporated and the broccoli is tender but still slightly firm. Depending on the size of your florets, this should take around 5–8 minutes.

Remove the lid toward the end if necessary and let any remaining liquid evaporate.

Serve warm.