Toss your Flank Steak (1 pound) in Oil (1 teaspoon) and Potato Starch (1 teaspoon). Place in a bowl or plastic ziplock bag and marinate in the fridge for 10 minutes or up to 1 hour.
In a small sauce pan, add your Avocado Oil (1 tablespoon), Dried Minced Garlic (1 teaspoon), and Fresh Ginger (1/2 teaspoon). Stir fry until fragrant. If you are following spicy version, add 1 sliced thai red pepper while frying.
Whisk together your Tamari Soy Sauce (1/4 cup), Beef Broth (1/3 cup), and Coconut Sugar (1/4 cup). Add to sauce pan. Bring to a boil then reduce and simmer on low until thickened. Around 10 minutes or so.
Heat a large skillet pan with Oil (1/3 cup). Lightly coat beef strips in extra Potato Starch (1/4 cup), then place in pan to fry or sear. Fry in oil for about 1 minute each side. Reduce heat then drain oil from the pan or use a slotted spoon to drain.
Add your Mongolian beef sauce and cook with meat 1 minute. Coating the beef evenly. Then set aside while you make the broccoli rice.
Cut your Broccoli (1 head) head into 3 to 4 parts. Place each into blender or food processor until all is "riced" texture.
Place in a large microwave-safe bowl. Add 1 tablespoon broth or water and season with salt or pepper. Then, cover and lightly steam in microwave for 45 seconds to 1 minute.
Add 1/2 cup or more broccoli rice to bowls. Then place beef and sauce on top.Top with the Scallion (2) and Crushed Red Pepper Flakes (1 teaspoon)! Add the Sesame Seeds (to taste) and Fresh Cilantro Leaf (to taste) to garnish each bowl.