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