In a small bowl, whisk together 1 Tbsp of the coconut aminos, along with 1/2 tsp each of the garlic and ginger. Place the beef into the marinade and stir. Cover and refrigerate for at least 1 hour.

Heat 1 Tbsp of the oil up in a large pan on medium heat. Add in the broccoli and bell peppers, stirring frequently, until it just begins to soften, about 3-4 minutes. Add in the rest of the garlic and ginger and cook 1 minute.

Turn the heat to low, cover the pan and cook until the broccoli is tender, but crisp, about 4-5 minutes. Stir it occasionally.

Once cooked, transfer the broccoli to a plate. Turn up the temperature to medium/high and add in the remaining 1/2 Tbsp of oil. Add in the marinated beef and cook until golden brown, about 2-3 minutes. Stir the broccoli back in.

In a small bowl, whisk together the rest of the coconut aminos, the broth and the sesame oil. Pour it into the pan and cook until it JUST begins to thicken, about 1-2 minutes, stirring constantly. You don't want to cook it too long as you want it to be saucy! Season with salt to taste.

Serve over white rice or cauliflower rice for those on a Paleo or Keto diet.