Preheat the oven to 450°F. Place the potatoes on a rimmed baking sheet and bake for 45 minutes, or until they give when squeezed in your hand. (Protect your hand with an oven mitt or a kitchen towel.) When the potatoes are finished baking, set them aside to cool.
While the potatoes are baking, prepare the sauce: Heat the sesame oil in a saucepan over medium heat. Add the garlic and sauté for about 4 minutes, or until fragrant but not burned. Then add the ginger and sauté for an additional 3 to 4 minutes, or until fragrant. Last, add the coconut aminos and fish sauce. Bring to a simmer, uncovered, and let the sauce reduce for about 20 minutes. When it can coat the back of a spoon, it’s finished.
Place the broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for 10 minutes, or until the broccoli is easily pierced with a fork. When finished, turn off the heat and set
aside until assembly.
Melt the butter in a large frying pan. Cut the beef into bite-size pieces, then sprinkle with salt. Add the meat to the pan and cook on one side for 2 to 3 minutes over high heat, or until the beef starts to develop a slight char. Flip the pieces over and repeat.
Cut the potatoes lengthwise across the top. Place an equal amount of broccoli into each potato pocket; top with the beef. Drizzle with the sauce and top with white sesame seeds and red pepper flakes.