Place meat strips into a bowl. Season with salt and pepper. Toss with coconut aminos. Marinate at room temperature while preparing the remaining elements.

Prepare the broccoli: Bring a pot of water to boil. Blanch broccoli for about three minutes. If desired, plunge broccoli into an ice bath to stop the cooking process. Transfer broccoli to colander to drain; ensure that all excess water has drained off before adding broccoli to skillet in step 4.

Meanwhile, prepare the sauce: In a small mixing bowl, whisk together sauce ingredients until smooth. Optionally, dissolve two teaspoons arrowroot starch in 1/4 cup warm water and add to sauce. Set aside.

In a skillet or cast-iron pan, heat one tablespoon oil. Sear beef in one layer without disturbing it for one to two minutes; turn meat and sear an additional 30 seconds. (Ideal cook time will vary depending on meat’s thickness; do not overcook or meat will be tough.)

Reduce heat to low. Add sauce; stir to distribute. Cook for two minutes, just until sauce thickens slightly. Add broccoli; toss to coat in sauce.

Serve over rice, quinoa, cauliflower rice, or celery root rice. Garnish with sesame seeds.