In a dry large frying pan or wok over medium heat, toast the sesame seeds, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.

• Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In the same pan used for the sesame seeds, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.

• Peel and thinly slice the red onion.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Scrub or peel the carrots and trim off the tops; thinly slice the carrots on the diagonal.
• Trim the ends from the broccoli; cut any large florets in half.
• Grate or peel and finely chop the ginger.
• Strip the mint leaves from the stems; coarsely chop the leaves.

In the same pan used for the steak, if dry, add 2 to 3 teaspoons oil and warm over medium-high heat until hot but not smoking. Add the onion, carrots, and broccoli, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes.
Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the stir-fry seasoning and ¼ cup water, cover, and cook until the vegetables are just tender, 2 to 3 minutes. Add the snap peas, steak, and any accumulated juices and cook, uncovered, stirring occasionally, until the snap peas are crisp-tender and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat. Stir in the mint, sesame seeds, and as much sambal oelek as you like. Season to taste with salt.

Transfer the stir-fry to individual bowls and serve.