Season the beef with ¼ teaspoon flakey sea salt and pepper.

In a small bowl, whisk together the corn or tapioca starch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside. If using bovine gelatin mix just before adding to the beef and broccoli so it doesn’t thicken too quickly.

Heat 1tbsp olive oil in a large non-stick frying pan over a medium heat. Add the beef and let it cook undisturbed for about 4 minutes (not stirring is what will give it a good sear.) Flip the beef sliced and then cook for 1 - 2 minutes more on the other side until cooked though. Set aside.

Add the remaining 1 tablespoon of oil to the pan and once hot, add the broccoli florets and cook, stirring occasionally, until the broccoli is tender, about 3 minutes.

Add the beef back to the pan with the broccoli and add the sauce. Bring to a simmer and cook for 1 - 3 minutes until the sauce thickens to your liking. Serve with spring onions, sesame seeds and optional rice.