Bring a pot of water to a boil.
While waiting for it to boil, chop your ginger and garlic. Set aside.
Chop head of broccoli. Cut off all the florets and cut into bite sized pieces. Cut the stalk into small bite size pieces (about half an inch). *We are using the florets and stems to make this a zero waste recipe
Add just the stalk pieces to the boiling water and cook for 3 minutes. Turn off the heat and drain as much water as possible.
In a small bowl, mix together the brown sugar, soy sauce, garlic, ginger, half the sesame oil, black pepper and red pepper flakes.
In a large skillet, add the remaining sesame oil over medium heat.
Once hot, add the drained broccoli and the florets.
Stir together and then let cook for 2 minutes without touching (you want to get a nice toasted sear on the broccoli to add flavor).
Continue cooking for another 5 minutes, stirring occasionally.
Add in the sauce mixture and mix around. Cover your skillet, stirring occasionally for another 5-8 minutes. Less time for broccoli with a slight crunch, or more time for broccoli that is softer.
Remove from heat and serve on taco shells with your favorite toppings.