In a small bowl, whisk together the coconut aminos, fish sauce, ground ginger, and crushed red pepper.

Transfer 2 tablespoons (30 mL) of the coconut aminos mixture to a large bowl - this will be the marinade. Whisk in a tablespoon of olive oil.

Add the beef to the large bowl with the marinade and coat. Refrigerate for 30 minutes.

Heat a tablespoon (15 mL) olive oil in a saute pan or wok over medium-high heat. Add the beef and stir fry for a few minutes, until browned. Remove the beef, place in a bowl, and cover to keep warm.

Heat another tablespoon of olive oil over medium heat. Add the broccoli. Cover with a lid and cook for 8 to 12 minutes, lifting the lid only occasionally to stir, until crisp tender.

Remove the broccoli, place it into the bowl with the beef, and cover again to keep warm.

Whisk the chicken broth and gelatin into the reserved marinade/sauce in the smaller bowl, until smooth. (To prevent clumping, sprinkle the gelatin over it instead of just dumping in, and whisk immediately.)

Heat the pan again over medium heat. If the pan is dry, add more oil as needed. Add the garlic and saute for about a minute, until fragrant.

Pour the sauce mixture into the pan and bring to a simmer. Simmer, stirring occasionally, for about 5 minutes, until volume is reduced and it starts to thicken.

Add the beef and broccoli to the pan, and toss to coat. Stir fry for another minute or two, until hot.