The Broccoli

1. Preheat oven to 220C (425F).
2. Cut the broccoli into small heads of broccoli with a stem to it. I like the stem to be thinly sliced so everything bakes evenly. When you're done with the head of the broccoli, continue with the big chunky stem. Remember to peel it. Cut it like the small stems of the broccoli heads.
3. Add all the marinade ingredients to a large bowl (or directly to the sheet pan). Mix and add in the broccoli. Coat the broccoli, carefully so as not to ruin the heads. Add to a large sheet pan.
4. Bake for about 17-20 minutes. You want the broccoli to start getting a little dark and charred in some places. 
5. Things move fast so I suggest putting on the rice about at the same time you add the broccoli to the oven.

The Beef

1. Cut the beef into strips. Sprinkle with salt and pepper. Fry in a pan on middle to high heat. Brown on all sides, just a few minutes in total. Set beef aside.
2. In the same pan, begin with the sauce. Fry some garlic, ginger and spring onion until fragrant (30 seconds to 1 minute) and add the rest of the sauce ingredients. Bring it to a boil so that it thickens a bit. When you've gotten the desired thick and sticky consistency, add in the beef. Give it a mix and make sure the sauce coats the beef.
3. When the broccoli is ready, I like to add it to the beef and sauce mixture to give the broccolis that same stickiness. Some like to separate these, but do whatever you want.
4. Add in chopped cilantro and sesame seeds. Serve with rice.