In a large cast iron skillet or wok stir fry beef in 3 tablespoons oil until meat is no longer pink.
Austin reed trousers. In the same skillet stir fry broccoli cauliflower and carrots in remaining oil for 5 minutes. Stir beef into vegetables and season with soy sauce and sesame seeds. Stir broth mixture and add to the pan. Delicious served with egg noodles or steamed rice and with some fresh chilli scattered on top and a good squeeze of lime juice.
Stir fry red pepper red onion jalapeno and remaining garlic in remaining oil just until vegetables are crisp tender 2 3 minutes. Pour in the soy sauce and 1 teaspoon of sesame oil then toss to coat. Stir in coconut milk mixture. Continue to cook and stir until vegetables are tender about 2 more minutes.
Stir fry until the vegetables are crisp tender 3 5 minutes. Remove and keep warm. Cook until spinach is wilted and beef is heated through stirring occasionally. Drop in the seasoned beef and fry for 2 minutes then add the broccoli and fry for a further 2 minutes stirring all the time.
Move steak to the side of the wok and add broccoli red pepper carrots spring onion and garlic to the centre of the wok.