Prepare the steak: Pat the 500 g thinly sliced flank steak dry with paper towels and season lightly with salt and pepper. Drying the meat removes surface moisture so it can sear quickly and develop a flavorful crust rather than steam.

Marinate briefly: In a bowl toss the steak with 1 tablespoon of the coconut aminos (reserve the other tablespoon for the sauce) and a pinch of black pepper. Let rest at room temperature for 8–12 minutes while you prepare the vegetables. A short marinade seasons the beef and slightly tenderizes the surface without making it mushy.

Blanch the broccoli (optional but recommended): Bring a large pot of salted water to a boil. Add the broccoli florets and cook 45–60 seconds until the stems turn bright green and are just tender. Immediately transfer to an ice bath to stop cooking and preserve color. Blanching ensures the broccoli finishes quickly in the pan while maintaining a vibrant color and slightly crisp texture.

Prepare the cauliflower rice: If using fresh, pulse raw cauliflower into rice-sized bits and pat dry; if using store-bought riced cauliflower (about 4 cups ≈ 428 g), drain any excess moisture. Keeping the rice dry prevents it from becoming soggy when you heat it.

Cook the cauliflower rice: Heat a large nonstick skillet over medium heat with 1 teaspoon avocado oil or butter. Add the riced cauliflower, season with a pinch of salt and cook, stirring occasionally, 4–6 minutes until just tender and slightly golden in spots. Finishing with a few shakes of soy or coconut aminos (½ teaspoon) is optional. Transfer to a warm plate and keep covered. Quickly searing the rice gives it texture and avoids a watery bed for the stir-fry.

High-heat sear for the beef: Heat a large heavy skillet or wok over high heat until shimmering. Add 1 tablespoon avocado oil and let it get hot but not smoking. Add half the steak in a single layer and spread it out—don’t crowd the pan. Sear 45–60 seconds without moving to develop a deep brown crust, then flip and cook 20–30 seconds more for medium-rare to medium, depending on thickness. Remove to a plate and repeat with the remaining steak. Searing at high heat creates Maillard reaction flavors that make the beef taste deeply savory.

Aromatics and vegetables in the wok: Reduce heat to medium-high, add the remaining 1 tablespoon avocado oil to the hot pan. Add minced ginger (15 g) and garlic (about 2 cloves) and sauté 20–30 seconds until fragrant—blooming these aromatics releases their essential oils and flavors the oil. Add the sliced carrots and quickly toss 1–2 minutes to start softening, then add the blanched broccoli and stir-fry for another 1–2 minutes to reheat and slightly char the florets. Cooking the aromatics first flavors the oil so each vegetable and piece of beef picks up that base.

Build the sauce and finish: Return the seared beef and any accumulated juices to the pan. Add the remaining 1 tablespoon coconut aminos, a splash (1–2 tablespoons) of water to loosen any browned bits, and taste for seasoning. Toss everything together over medium-high heat for 30–60 seconds until the sauce glazes the beef and vegetables. The water helps deglaze the fond (browned bits) and the coconut aminos form a glossy, savory coating.

Finish with sesame oil and seasoning: Remove the pan from the heat and stir in 1 tablespoon toasted sesame oil to preserve its toasted aroma (sesame oil can burn and turn bitter if cooked over very high heat). Adjust salt and pepper to taste—coconut aminos are lower in sodium than soy, so add a pinch of salt if needed.

Plate and garnish: Spoon a bed of warm cauliflower rice onto four plates, top with equal portions of the ginger‑sesame beef and broccoli, and finish with a scattering of thinly sliced scallions. Serve immediately so the beef stays tender and the vegetables retain their texture.

Make‑ahead and assembly notes: The components can be prepped up to a day ahead—slice the beef, cut the vegetables, and make the cauliflower rice. Keep everything refrigerated separately and sear/finish at the last minute to preserve texture and flavor.