In a large skillet, combine the beef, black pepper, and chili flakes. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, and ginger. Cook 2 minutes, until the butter browns and the beef gets crispy.Mix in the broccoli and 3/4 cup pineapple. Pour over the tamari, sweet chili sauce, and 1-2 tablespoons of ginger juice from the pickled ginger. Cook until the sauce coats the beef, 2-3 minutes. Mix in the green onions and sesame seeds. Remove from the heat. In a bowl, toss 3/4 cup pineapple chunks with the cucumbers, cilantro, basil, lime juice, and peanuts. Serve the beef and broccoli over bowls of rice. Top with the pineapple herb salad. Add the chopped green onions, and if desired. Enjoy!