Put the cleaned and dried beef into the freezer for about 30 minutes – the meat is easier to cut when it's chilled. In the meantime, prepare the other ingredients. Toast the sesame seeds in a dry pan. Shake the pan frequently to prevent the seeds from burning. The sesame will be ready when its seeds are golden brown (after a few minutes of roasting).

Wash, clean, and divide the broccoli into smaller florets (the smaller the florets, the easier it is to find any browning or spoilage, which should be cut off and discarded).

Peel the garlic and ginger and grate them on a fine grater. Put them in a small dish.

Add sweetener, soy sauce, sesame oil, some water, and a pinch of pepper to the same dish. Mix thoroughly.

Heat half of the oil in a pan. After a moment, add the broccoli florets. Fry for about 2 minutes, stirring frequently. Then add some water (about 1-2 cm high) and stew for about 2-3 minutes. If necessary, add a little more water. After this time, transfer the broccoli to another dish, and pour out any remaining water.

Remove the meat from the freezer and cut it into small pieces or thin slices. In the same pan as before, heat the rest of the coconut oil. Add the meat and fry for about 1-2 minutes over high heat (or longer, depending on the size of the pieces). Then turn the pieces over and also fry for about 1-2 minutes or longer.

Then pour in the prepared garlic-ginger sauce and bring to a boil. Cook for about 3-4 minutes, stirring occasionally. If necessary, reduce the heat.

At the end, add the broccoli. Mix thoroughly.

Serve on a plate and sprinkle with toasted sesame seeds.