Start by slicing the flank steak into thin strips against the grain. This will ensure tenderness. Next, chop your shallots, garlic, and fresh ginger. Measure out all your sauce ingredients so you’re ready to go.
In a small bowl, whisk together the tamari or soy sauce, bone broth, white miso paste, honey, Thai red curry paste, ginger juice, toasted sesame oil, and flour until smooth. Set this delicious mixture aside for later.
Heat your skillet or wok over medium-high heat and add the ghee or olive oil. Once hot, add the sliced flank steak, season with black pepper, and sauté for about 2-3 minutes until it’s browned but not fully cooked through. Remove the beef from the skillet and set it aside.
In the same skillet, add the sliced shallots, fresh ginger, and garlic. Stir-fry for about 1-2 minutes until fragrant. Then, toss in the broccoli florets and stir-fry for another 3-4 minutes until they are bright green and tender-crisp.
Return the beef to the skillet and pour the sauce over the mixture. Stir everything together, allowing the sauce to thicken and coat the beef and broccoli. Cook for an additional 2 minutes until everything is heated through.
Remove from heat and garnish with sesame seeds, chopped green onions, and extra pickled ginger if desired. Serve hot over rice or noodles, and enjoy your beautiful, homemade dish!
