Pat the flank steak dry and season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper. Drying the meat removes surface moisture so it sears instead of steams; a good sear gives flavor (Maillard reaction) and color.

Make the sauce slurry: in a small bowl combine 3 tablespoons coconut aminos, 1 teaspoon cornstarch and 1 tablespoon cold water, whisk until smooth. The cornstarch slurry thickens the sauce quickly when it hits the hot pan, coating the beef and vegetables for a glossy finish.

Prep aromatics and vegetables: mince garlic (3 cloves) and ginger (1 Tbsp), trim and thinly slice 2 scallions (reserve some green parts for garnish). Cut broccoli into evenly sized florets so they cook uniformly. Having everything prepped (mise en place) is essential for quick stir-frying.

Heat a large heavy skillet or wok over medium-high heat until hot, then add 1 tablespoon of avocado/olive oil. Heat the pan until the oil shimmers — this high heat is necessary to sear the steak quickly and keep vegetables crisp-tender.

Sear the steak in a single layer in two quick batches if needed: add the steak strips and spread them out so they contact the pan. Cook about 45–60 seconds per side (total ~1.5–2 minutes depending on thickness) until browned but slightly underdone — they will finish cooking later. Remove steak to a plate and tent loosely with foil to rest. Quick, high-heat searing locks in juices and produces flavorful browning.

Return the pan to high heat and add the remaining 1/2 tablespoon oil. Add the broccoli florets and a splash (2–3 tablespoons) of water to create steam; cover for 1 minute. The brief steam + high heat cooks broccoli through while keeping it bright green and crisp — you want tender-crisp, not mushy.

Uncover the pan, push broccoli to the side, add the garlic and ginger and stir-fry for 20–30 seconds until fragrant. Toasting the aromatics briefly releases their essential oils and deepens flavor; don't let them burn.

Add the cauliflower rice to the pan and stir to combine with broccoli. Stir-fry for 2–3 minutes until the cauliflower softens but still has a little bite. Cooking cauliflower rice with the broccoli lets it pick up the pan flavors and absorb the sauce later.

Return the steak and any accumulated juices to the pan and pour the coconut aminos + cornstarch slurry over everything. Stir constantly for 30–60 seconds until the sauce thickens and coats the ingredients. Constant stirring at this point ensures even heat and prevents the cornstarch from clumping; the sauce should be glossy and lightly cling to the steak and veg.

Turn off the heat, drizzle 1 teaspoon toasted sesame oil, toss in sliced scallions (reserve some for garnish), and taste for seasoning; add a pinch of salt or a drop more coconut aminos if needed. Sesame oil is intensely aromatic; adding it at the end preserves its fragrance.

Plate the cauliflower rice and spoon the beef & broccoli over it. Garnish with remaining scallions and optional toasted sesame seeds or red pepper flakes for color and contrast. Resting a minute before serving lets juices redistribute and the sauce settle.