Thinly slice the beef and place it in a mixing bowl. Sprinkle beef with sea salt and tapioca flour. Use your hands to toss everything together until the beef is well-coated in flour. 

Add the avocado oil to a large skillet (12-inch recommended) and heat to medium-high. Add the beef in a single layer (you may need to do this in batches if you’re using a smaller skillet) and cook, stirring occasionally, until the beef has a nice sear on it, about 5 to 8 minutes.

While the beef is cooking, add the ingredients for the sauce to a small bowl and stir well.

Once browned and crispy, transfer the beef to a plate and set aside.

Add the onion and broccoli to the skillet and stir well for 1 minute. Add the beef broth, cover the skillet, and cook until broccoli turns bright green, about 1 minute.

Add the beef back in the skillet, along with the sauce. Bring mixture to a full boil and cook, stirring occasionally, until sauce is thick and beef is glazed in sauce, about 2 to 5 minutes.

Serve with choice of steamed rice or roasted veggies.