Begin by rinsing the sweet sticky rice under cold water until the water runs clear. Combine the rice with 1 1/2 cups of water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the rice is tender and the water is absorbed. Once done, remove from heat and let it sit covered for an additional 10 minutes.
While the rice is cooking, place the thinly sliced beef in a bowl and sprinkle with Thai seasoning. Toss to coat evenly.
In a large wok or skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add the minced shallot, garlic, and grated ginger, sautéing for about 1 minute until fragrant. Next, add the broccoli florets and stir-fry for 3-4 minutes until they are bright green and tender-crisp. Remove the vegetables from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Increase the heat to high and add the marinated beef. Cook for about 2-3 minutes, stirring frequently, until the beef is browned and cooked through.
Return the broccoli to the pan with the beef. Pour in 1 cup of coconut milk, soy sauce, brown sugar, and lime juice. Stir everything together, allowing the sauce to simmer for about 2 minutes until it thickens slightly.
To serve, scoop a generous portion of the sticky rice into bowls. Top with the coconut beef and broccoli mixture. Finish with a sprinkle of fresh cilantro and toasted sesame seeds.
