Slice the beef: Freeze the steak for 20–30 minutes to firm it up. Slice thinly against the grain into bite-sized strips. Season lightly with salt and pepper.

Prep the broccoli: Cut into small, even florets. Rinse and pat dry so it sears instead of steams in the pan.

Make the sauce: In a bowl, whisk coconut aminos or tamari, broth, rice vinegar, low-carb sweetener (if using), and a pinch of red pepper flakes. Sprinkle in xanthan gum while whisking to avoid clumps. Set aside.

Blanch the broccoli (optional but recommended): Boil water and cook florets 1–2 minutes until bright green and crisp-tender. Drain and run under cold water. Pat dry.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.

Sear the beef in batches: Add a single layer of beef and sear 60–90 seconds per side until browned but still tender. Transfer to a plate and repeat with remaining beef, adding more oil as needed.

Sauté aromatics: Lower heat to medium. Add 1 teaspoon oil if needed. Stir in garlic and ginger for 30–45 seconds until fragrant, taking care not to burn.

Cook the broccoli: Add broccoli to the pan and toss with the aromatics. Stir-fry 2–3 minutes to heat through and pick up some color.

Combine and sauce: Return beef and any juices to the pan. Pour in the sauce, tossing to coat. Simmer 1–2 minutes until the sauce thickens and clings.

Finish and taste: Drizzle with sesame oil. Taste and adjust with more tamari, vinegar, or sweetener for balance. Add chili oil if you like heat.

Serve: Garnish with sesame seeds and scallions. Serve as-is, over cauliflower rice, or with zucchini noodles for a low-carb base.