Prepare sauce- in a jar, shake together the coconut milk, peanut butter, lime juice, soy sauce, monk fruit sweetener, red curry paste and ground ginger. It might take several minutes of shaking to get everything completely dissolved.
Marinate- Pour half of the peanut sauce over the sliced flank steak in a bowl. Toss to coat, then marinate for 30 minutes.Divide the remaining peanut sauce between four condiment containers.
Cook- Using an indoor grill, cook the beef: Working in batches, cook the strips of beef for 2-3 minutes, until cooked through. You can also cook on an outdoor grill and may wish to use a grilling plate or skewer the beef.
Cauliflower rice- heat oil over medium heat in a non-stick skillet. Add the riced cauliflower, season with salt & pepper, and cook for 5 minutes, or until cooked to your liking. Divide up between four 3 cup meal prep containers.
Green beans- Add another tablespoon of oil to the pan and cook the green beans for 5 minutes, until bright green and slightly softened. Divide amongst the meal prep containers.
Divide- Portion the beef out into 4 three cup meal prep containers with 1 cup of cauliflower rice and 2 oz green beans.
Store- Refrigerate for up to 4 days.
Reheat- Remove satay sauce from bowls, then heat in the microwave until steaming hot. Either pour the satay sauce over everything, or use as a dip.