Prep everything first: slice the beef into 1/4-inch strips against the grain (this shortens muscle fibers and makes the meat more tender). Cut broccoli into even florets so they cook uniformly. If using frozen cauliflower rice, fully thaw and pat dry with paper towels to avoid excess water steaming instead of frying. Mince ginger and garlic and slice the green onions into thin rounds (whites separate from greens for cooking vs garnish).

Marinate the beef briefly: in a bowl combine the beef strips with 1 tbsp coconut aminos, half the minced ginger (1/2 tbsp) and one minced garlic clove, plus a generous pinch of salt and a few grinds of black pepper. Toss and let rest for 8–10 minutes while you prep the rest. This short marinade seasons the beef and the aminos begin to penetrate the surface without making the meat wet (longer marination with salty liquids can draw moisture out).

Heat your wok or largest skillet over high heat until very hot (this takes about 1–2 minutes). Add the coconut oil and swirl to coat. High heat is essential for a quick sear that creates Maillard browning — that caramelized crust gives deep savory flavor.

Sear the beef in a single layer: add half the beef strips (don’t crowd the pan) and let them sit untouched for 30–45 seconds to form a crust, then stir or toss for another 20–30 seconds until just browned but not fully cooked through. Remove to a plate and repeat with the remaining beef. Searing in batches maintains high pan temperature so the meat browns instead of stewing.

Quickly cook the broccoli: return the pan to the heat, add the broccoli florets and a splash (about 1–2 tbsp) of water, cover for 30–45 seconds to generate steam, then remove the lid and stir-fry for 60–90 seconds until broccoli is bright green and has some tender-crisp bite. Flash-steaming softens the broccoli while preserving color and texture.

Make the sauce and finish the stir-fry: push the broccoli to the side, add the remaining ginger and garlic to the hot pan and stir for 15–20 seconds to release their aromatics (don’t let them burn). Add the reserved beef back to the pan, pour the remaining 1 tbsp coconut aminos over everything, and toss to deglaze the pan — scraping up the browned bits adds concentrated flavor. Stir-fry everything together for another 30–60 seconds so the beef finishes cooking and the sauce lightly glazes the ingredients.

If using cashews: in the last 30 seconds, stir in the chopped cashews so they toast slightly in the pan and add crunch. Taste and adjust seasoning with salt and pepper; coconut aminos are less salty than soy, so you may want a small pinch more salt.

While the stir-fry finishes, cook the cauliflower rice: in a medium nonstick skillet set over medium-high heat, add the pan juices from the stir-fry (or a thin drizzle of coconut oil if needed) and the remaining minced garlic clove. Sauté for 20 seconds to bloom the garlic, then add the cauliflower rice. Spread it into an even layer and let it sit, undisturbed, 30–45 seconds to develop a little toasty color, then stir and cook another 2–3 minutes until it’s hot and just tender. Season with a pinch of salt and several grinds of black pepper. Cooking cauliflower rice in a hot pan evaporates water quickly and keeps it fluffy rather than mushy.

Plate and garnish: divide cauliflower rice between two plates, spoon the beef and broccoli over the rice, and scatter sliced green onion tops and any leftover cashews on top for freshness and texture. Serve immediately so the contrast between warm, glossy stir-fry and fluffy cauliflower rice is at its best.