Melt the ghee in a large skillet or wok, lightly sprinkle the spice mixture on the steaks and sear on both sides, turn the the heat to medium, then sauté the onions in the same pan. As the onions become transluscent add the ginger and garlic a stir and turn for another minute. Pour in the stock and cover allowing the steam to continue cooking the steak for about 3 to 4 minutes until it reaches medium rare.

Remove the steaks and let them rest. Turn the heat to low and add the hoisin, vinegar and soy sauce and continue to simmer. If your using two 12 oz steaks, cut them lengthwise in half, then cut 1/4 slices so that you have slices of about 2" x 1/4". Place the strips in the pan and stir to coat and continue simmering for about 3 more minutes or until the beef is cooked to your preference.

Add the broccolli florets, cover and continue to simmer for another 3 to 4 minutes to reheat the broccoli.

Serve in a shallow bowl over heated Cauliflower Mash and garnish with the green scallion slices.