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Heat oil in a large skillet over medium heat.
Once hot, cook beef until no pink remains, about 8 minutes.
Drain any excess oil, except 1 tablespoon.
Add garlic, ginger and half of the sliced scallions to the skillet and cook until fragrant, about 1 minute.
Add in coconut aminos, coconut sugar, sesame oil, and red pepper flakes.
Cook until the sauce starts to thicken, about 2 minutes.
Stir in remaining scallions, taste and adjust seasoning.
Serve over cauliflower rice, with cucumbers and carrots and sesame seeds for garnish.