Remove the steak from its packaging and pat all sides down with good-quality chicken paper. Slice into thin strips (along the grain) and place into a bowl. Scatter over the baking soda and set aside for 20 minutes.

Trim the broccoli florets into smaller pieces (you can simply halve them).

Whisk together the beef broth, tamari, tomato concentrate, and Swerve in a bowl.

Chop or mince the peeled, fresh ginger and the garlic.

Bring a pan of water to a boil and cook the broccoli for 2-3 minutes. Drain in a colander and leave to steam off completely. Set aside.

Heat one tablespoon olive oil in a large non-stick pan or wok and cook the beef strips over high heat until browned on the outside. You will need to do this in two batches (using the second tablespoon of olive oil) to prevent over-crowding the pan which will prevent the caramelization needed on the outside of the steak strips. Set aside for now.

Using the same pan, heat the remaining olive oil and cook the garlic and ginger over moderate heat until softened.

Pour in the broth tamari mixture and increase the heat, cooking the mixture until it reduces to a very thick sauce.

Tip in the cooked beef and the blanched broccoli and stir to coat in the thick, sticky mixture.

Drizzle over the sesame oil and serve immediately scatted with sesame seeds.