Pat the flank steak dry with paper towels and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Drying the steak removes surface moisture so the meat sears quickly and develops a flavorful crust instead of steaming.

If slices are thicker than 2–3 mm, freeze the steak for 15–20 minutes before slicing; cut across the grain into thin strips. Slicing across the grain shortens muscle fibers, making the finished beef tender and easier to chew.

Heat a large heavy skillet or wok over high heat until shimmering. Add 1 tbsp avocado oil and swirl to coat. High heat is essential for a quick sear; it caramelizes the meat’s surface for flavor without overcooking the interior.

Add the beef in a single layer (work in two batches if necessary to avoid overcrowding). Sear undisturbed for 45–60 seconds until a brown crust forms, then flip and sear the other side 30–45 seconds. Remove to a plate — the beef will finish cooking later with the vegetables. Cooking in batches ensures each piece gets direct contact with the hot pan so you get proper browning.

Reduce heat to medium-high and add the remaining 1 tbsp avocado oil. Add minced ginger and garlic and sauté 20–30 seconds until aromatic. This short, hot sauté blooms the ginger and garlic, releasing their oils; avoid burning them, which causes bitterness.

Add the carrot slices and broccoli florets, season with the remaining 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat. Stir-fry 3–4 minutes, or until broccoli is bright green and just tender-crisp. The goal is to retain a little bite — overcooking makes broccoli mushy and dulls its flavor and nutrients.

Push the vegetables to the side, return the seared beef and any accumulated juices to the pan. Add the coconut aminos and toasted sesame oil, tossing everything together for 1–2 minutes so the sauce glazes the beef and vegetables. The sesame oil is added at the end because its low smoke point preserves that toasted aroma and flavor.

Taste and adjust seasoning: add a pinch more salt or a splash more coconut aminos if you want more depth. If a slightly thicker sauce is desired, mix 1 tsp cornstarch with 1 tbsp cold water and stir into the pan, simmering for 30–45 seconds until glossy. A cornstarch slurry gives you glossy clingy sauce without changing flavor.

While the stir-fry finishes, prepare the cauliflower rice: heat a separate large nonstick skillet over medium-high heat and add 1 teaspoon avocado oil (or a pat of butter for richness). Add the cauliflower rice, season with a pinch of salt, and cook, stirring, 4–6 minutes until just tender and slightly golden in spots. Cooking cauliflower rice briefly keeps it fluffy rather than soggy.

Divide cauliflower rice among 4 plates, top with generous portions of the beef and broccoli stir-fry, and garnish with sliced scallions. Serve immediately so the textures and contrasts (crispy-tender veg, seared beef, warm fragrant rice) are at their best.

Optional finishing touch: a light drizzle of toasted sesame oil or a squeeze of fresh lime on each plate right before serving brightens the flavors and heightens aroma.