Place broccoli and sugar snap peas in boiling water. Blanch for 30 seconds. Shock in ice water. Keep refrigerated until ready to use.
Preheat sauté pan over high heat or wok to 350°F.
Add oil and white sesame seeds. Quickly toss for 5 seconds.
Add minced ginger, minced garlic and sliced green onions. Sauté for 30 seconds or until aroma of ginger and garlic prevail.
Add diced cabbage, diced red peppers, sliced carrots, blanched broccoli and blanched sugar snap peas. Quickly stir fry for 1 minute by tossing frequently to avoid uneven cooking.
Add cooked rice, herb crusted roast beef strips and vegetable broth. Stir quickly to fully incorporate all ingredients.
Add Thai citrus sauce. Toss for 30 seconds or until heated through. Minimum internal temperature should be at least 165°F.
Garnish with black sesame seeds.