Begin by slicing the beef and placing it in a large plastic bag. *NOTE: you can use anywhere between .5 and .75 lb. of beef (the package I bought was .5 lb. but a little more is fine).
Whisk coconut milk, curry paste, shallot, ginger, curry powder, and salt together in a bowl and then pour mixture into the plastic bag, evenly coating the beef. Seal the bag shut and allow the beef to marinate for anywhere from 10 minutes to 2 hours in the refrigerator. The longer you marinate it, the more flavorful it will be, but if you're lazy and impatient like me, 10 minutes will do the trick!
Add olive oil to a large skillet, then add the sliced red peppers and sauté for 2-3 minutes over medium heat. Then, use kitchen tongs to add the marinated beef and cook for approximately 1 minute per side until it's just browned.
Reduce heat to a simmer, pour the curry sauce from the bag/bowl into the skillet and simmer everything for 2-3 more minutes.
While the beef is cooking, cook the cauliflower rice according to the package instructions.
To serve: pour cauliflower rice into a bowl or on a plate and top it with beef, red peppers, curry sauce, and some cilantro and enjoy!