In a small bowl, whisk together the tamari or soy sauce, bone broth, white miso paste, honey, Thai red curry paste, ginger juice, and toasted sesame oil. This mixture will serve as the flavorful backbone of your dish.
Using a sharp knife, slice the flank steak thinly across the grain. Season generously with black pepper to taste. This ensures the beef remains tender and absorbs the flavors beautifully.
Heat 1 tablespoon of ghee or extra virgin olive oil in your skillet over medium-high heat. Add the sliced shallots, fresh chopped ginger, and garlic. Sauté until fragrant—about 2 minutes.
Increase the heat to high and add the seasoned flank steak to the skillet. Stir-fry until browned and just cooked through, roughly 4-5 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of ghee or olive oil. Toss in the broccoli florets and stir-fry for about 3 minutes until bright green and tender-crisp.
Return the beef to the skillet with the broccoli. Pour in the prepared sauce and sprinkle the flour over the top. Stir continuously until the sauce thickens and coats the beef and broccoli evenly. Serve hot, garnished with sesame seeds, green onions, and pickled ginger.
