In a medium bowl or glass measuring cup, combine the minced garlic, grated ginger, bone broth, tamari (or coconut aminos), honey and toasted sesame oil. Whisk vigorously until well combined.
Heat a wok or large skillet over high heat and add the sauce to it; bring to a simmer.
Add the broccoli florets and cook for about 1 minute, or until vibrant green and slightly softened.
Add the thinly sliced beef, stir well and and continue cooking until the beef is done about half-way through, about 30 seconds.
Meanwhile, dilute the tapioca starch (or corn starch) in the water and pour that into the wok. Stir well and simmer for at least 1 minute, until the sauce is thickened and the beef is cooked but still slightly pink.
Serve with a side of white rice, garnished with toasted sesame seeds and sliced green onions, if desired.