Thaw your steak and then slice thinly against the grain. I prefer to mostly thaw the steak but not completely before cutting, since it's easier to slice still partially frozen.
Cut each of the long slices in half so that they're more bite-sized.
Place the steak in a ziploc bag along with the sesame oil. Add half of the coconut aminos (you'll add the rest later). In a small bowl, combine the minced cilantro, ginger, garlic, and chili powder. Add half of this mixture to the steak in the bag and withhold the other half to add later. Then add the red curry paste (all of it) and lime juice (all of it) to the steak. Close the bag and massage it to get the steak well-coated with the ingredients, then marinate for 2 hours. If your meat wasn't entirely thawed when you cut it, feel free to marinate on the counter. And if you don't have time to marinate, that's fine! Just move right on to the cooking stage. The steak won't be as tender or absorb the flavors as well, but I often skip the marinating when I'm busy.
When you're ready to cook, turn a frying pan (I prefer cast iron) to just above medium heat and allow it to warm up. While it does, start chopping the veggies. Chop the carrot and onion first because you'll add them soonest, and be sure to chop the carrots very thinly!
Once the pan is hot, sprinkle in about 1 tablespoon of olive oil and use a spatula to spread it over the surface. Then add the meat and begin browning.
Once the meat is well-browned on one side, stir, then immediately add the onions and carrots but don't stir. This will allow the meat to finish browning on that side and the vegetables to start to warm. Cook for about three minutes so the meat can brown, then stir (and while this is happening, chop up your broccoli and bell pepper). Add the seasonings you set aside earlier and the peanut butter, along with the broccoli and bell pepper, then stir to combine. Cook for about 5-10 minutes until the vegetables are all soft (you may have to add more olive oil if the ingredients start to stick). In the last three minutes of cooking time, add the remaining coconut aminos and the 2 teaspoons of sesame seeds.
Remove from heat and serve over quinoa or basmati/jasmine rice. You can also bring this to work as an easy reheatable lunch!