In a small bowl, whisk together the coconut aminos, beef broth, apple cider vinegar, sesame oil, red pepper flakes, black pepper, and salt. If using arrowroot starch, stir it with the water in a separate small bowl until smooth, then whisk it into the sauce mixture.

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and cook for 2 to 3 minutes per side until browned but not overcooked. Remove the beef from the pan and set aside.

Add the remaining 1 tablespoon of avocado oil to the skillet. Add the garlic and ginger and cook for about 30 seconds, stirring constantly until fragrant.

Add the broccoli florets and stir fry for 3 to 4 minutes, adding a splash of water if needed to help steam the broccoli until it is crisp-tender.

Return the beef to the skillet and pour in the sauce. Toss everything together and cook for 1 to 2 minutes until the sauce lightly thickens and coats the beef and broccoli.

Remove from heat and serve immediately.