Thinly slice the beef and all the vegetables to prep. If serving with cauliflower rice or rice, prepare according to package directions so that it's ready at the same time as the beef.
Place the sliced beef into a medium bowl and toss with the cornstarch or arrowroot powder until coated.
Prepare the sauce in a small bowl by whisking together the soy sauce, coconut sugar, water, garlic, garlic chili sauce and half of the chopped green onions (green parts only).
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the red bell pepper, carrots, green beans, white parts of the scallions, and ginger. Cook, stirring often until the vegetables are tender (about 5 minutes). Remove the vegetables from the pan and set them aside.
Add 1 tablespoon olive oil to the pan and increase the heat to high. Cook the beef in batches. Add the beef to the skillet in a singer layer and don't touch for 2-3 minutes until it has a nice sear. Flip the beef to cook the other side. Cook for 4-5 minutes until the beef is caramelized and just cooked through. Remove and repeat until all the beef is cooked.
Add the beef and vegetables back to the pan, lower the heat to medium, then pour the sauce into the skillet. Stir to coat the beef and vegetables with the sauce. Cook for 1-2 minutes until the sauce thickens. Top with remaining green onions for garnish.
To assemble bowls, place cauliflower rice or traditional rice into the bowl, then top with beef and vegetables.