Slice steak into thin strips. Place sliced steak strips into a bowl, sprinkle salt and pepper, and begin making marinade.
In a small bowl, whisk together coconut aminos, fish sauce, one tablespoon of sesame oil, freshly grated ginger and garlic, and arrowroot powder to use as a marinade.
Allow marinade to sit for one minute, then pour over steak. Mix with hands, then allow steak to sit at room temperature for about 20-30 minutes.
Meanwhile, fill a large saucepan with water and bring to a boil to blanch broccoli. Once boiling, add broccoli florets for about one minute, until they’ve turned bright green. Remove broccoli from water and transfer to a strainer. Run florets under cold water to retain crispiness.
In large pan, add one tablespoon of sesame oil and cook over high heat. After pan is hot, add white portion of chopped scallions and cook for about thirty seconds.
Add steak and flip continuously with tongs for about 30-45 seconds for perfect sear. Once cooked, place in bowl and set aside.
In same pan as step five, add one tablespoon of sesame oil on high heat, then add blanched broccoli florets. Cook for about one minute, then remove from pan and place on serving dish.
Place steak on top of bed of broccoli. Then, sprinkle chopped scallions (green part), black sesame seeds, salt, and pepper.