Pat the sirloin dry with paper towels and slice thinly across the grain (if not already thin). Dry meat sears better — moisture on the surface causes steaming instead of caramelization, so patting the steak ensures a brown, flavorful crust. Season the slices with 1/4 tsp kosher salt and 1/4 tsp black pepper.

Marinate the beef briefly: toss the sliced sirloin with 1 tbsp coconut aminos, 1/2 tbsp sesame oil, half the grated ginger (1/2 tbsp) and half the minced garlic (1 clove). Let sit for 8–12 minutes while you prep vegetables. A short marinade adds surface seasoning and helps the meat caramelize faster without making it mushy.

Prepare the vegetables: separate broccoli into small, even florets, slice the bell pepper into thin strips, and julienne the carrot. Even-size pieces cook evenly and quickly — key to a fast stir-fry where vegetables stay crisp-tender.

Toast the cashews: heat a dry 10–12 inch skillet over medium heat, add the cashews and cook, stirring, for 2–3 minutes until fragrant and lightly golden. Transfer to a bowl. Toasting deepens their flavor and adds extra crunch; do this first so they’re ready to finish the dish.

Heat a wok or large nonstick skillet over high heat until shimmering. Add 1 tbsp neutral oil (or 1 tbsp sesame oil if you prefer) and swirl to coat. High heat is essential for a proper stir-fry — it creates fast browning and keeps vegetables from steaming.

Sear the beef in batches: add half the beef in a single layer and let it sit untouched for 30–45 seconds to develop color, then toss for another 30–45 seconds until just browned but not fully cooked through. Remove to a plate and repeat with the remaining beef. Working in batches prevents the pan temperature from dropping and ensures a good crust rather than a grey, stewed exterior.

Add remaining 1/2 tbsp sesame oil to the hot wok. Add the remaining ginger and garlic and stir-fry very briefly (10–15 seconds) to bloom their aromatics — ginger and garlic can burn easily, so keep them moving. Immediately add the broccoli and 2–3 tablespoons water, cover or toss and cook 1–2 minutes until the broccoli begins to become bright and tender-crisp. The splash of water creates steam to help cook the broccoli quickly while preserving color and texture.

Add the bell pepper and carrot and stir-fry 1–2 minutes until they are bright and still slightly crisp. Vegetables continue to cook after you remove from the heat, so aim for a crisp-tender finish.

Return the seared beef and any accumulated juices to the pan. Pour the remaining 1 tbsp coconut aminos over the mixture and toss to combine. The coconut aminos adds a savory-sweet umami glaze with less sodium than soy — tossing at the end keeps it glossy and prevents burning.

Taste and adjust seasoning: add the remaining 1/4 tsp kosher salt and more black pepper if needed. Stir in the toasted cashews and cook for 30–45 seconds so they warm through and pick up flavors from the pan.

Meanwhile, heat a separate skillet over medium-high heat for the cauliflower rice. Add a small drizzle (about 1 tsp) oil, add the cauliflower rice, sprinkle with a pinch of salt and cook, stirring, 3–4 minutes until heated through and just tender. Cooking cauliflower rice separately keeps it from steaming under the vegetables and lets you flavor it simply.

To serve: divide the warm cauliflower rice between 4 plates and spoon the beef and vegetables over the top. Garnish with sliced green onions and toasted sesame seeds if using. Serve immediately — stir-fries are best hot and fresh to preserve texture and shine.