Rinse the florets then steam for about 8 minutes until they are just cooked, al denté. Immediately plunge the broccoli into iced water, drain and reserve. The iced water prevents the broccoli from any further cooking and preserves its vivid green colour.
Heat the sesame oil in a large frying pan, gently sautéing the garlic and chilli (if using) for a couple of minutes. Add the ginger and soy sauce followed by the sesame seeds. Remove from the heat then toss over the broccoli. Serve at room temperature, drizzling over any sauce from the bottom of the serving dish.
NOTE: If you happen to have fresh bean sprouts, throw in a small handful along with the broccoli, adding a delicious crunch to the salad.