Prep everything before you heat a pan: pat the thinly sliced sirloin dry with paper towels (removing surface moisture is key to a good sear), season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper, mince the garlic, grate the ginger, trim and cut the broccoli into bite-sized florets, slice the bell pepper, and cut the carrot into thin diagonal slices. Have the cauliflower rice measured and ready. Stir-frying is fast — mise en place prevents overcooking.

Toast the cashews: heat a large heavy skillet or wok over medium heat, add the cashews and toast, shaking the pan or stirring frequently, until they are fragrant and lightly browned (2–3 minutes). Remove and set aside. Toasting intensifies their nuttiness and gives a crunch contrast to the tender beef.

Make the sauce: in a small bowl combine 2 tbsp coconut aminos, grated ginger and minced garlic. Taste — coconut aminos are less salty than soy, so this base gives savory-sweet brightness. Set aside near the stove so the aromatics are ready when you finish the stir-fry.

Sear the steak in two quick batches: heat a large carbon-steel skillet or wok over high heat until smoking lightly. Add 1 tbsp neutral oil and swirl. Add half the steak slices in a single layer (do not crowd); sear without moving for 30–45 seconds to develop a deep brown edge (Maillard reaction), then toss and remove to a plate. Repeat with the remaining steak. Quick, high-heat searing cooks the thin slices just to medium-rare and preserves tenderness; overcrowding cools the pan and steams the meat.

Stir-fry the vegetables: reduce heat to medium-high and add the 2 tbsp sesame oil. Add the carrot and stir 1 minute (they take longest), then add broccoli and bell pepper and stir-fry 2–3 minutes until the broccoli is bright green and still has a slight crunch. Cooking vegetables quickly on high heat preserves color, flavor and nutrients — you want a crisp‑tender texture, not soft mush.

Return the beef to the pan with the vegetables, toss to combine, then pour the coconut aminos-ginger-garlic mixture over everything. Toss constantly for 30–60 seconds so the sauce clings to the meat and vegetables. If the pan seems dry or the sauce is too salty/intense, add 1–2 tsp water to loosen. The brief finish allows the aromatic sauce to bloom and glaze the ingredients without overcooking.

Stir in the toasted cashews off the heat and adjust seasoning with the remaining 1/2 tsp salt and 1/4 tsp pepper if needed. Removing from heat before adding the cashews keeps them crisp; adding them too early makes them soft.

Cook the cauliflower rice separately while the stir-fry finishes: heat a medium skillet over medium-high, add a drizzle (about 1 tsp) of sesame or neutral oil, add the riced cauliflower and a pinch of salt, and cook, stirring occasionally, until it is warmed through and some pieces are lightly golden (4–6 minutes). Browning the cauliflower adds a toasty flavor that keeps it interesting instead of just steamed.

Plate: spoon cauliflower rice into shallow bowls, mound the beef and vegetable stir-fry on top, scatter extra toasted cashews and optional scallions or sesame seeds. Serve immediately so the textures remain crisp and the rice stays warm.