Korean beef, vegetable and noodle bowl

This is one of our new favourite recipes and we'll probably make it again pretty soon. The recipe comes from http://www.primalpalate.com
We used soy sauce instead of coconut aminos since it's a bit tricky to find here.

Ingredients
serves 6
1 tbsp oil/butter
1 head broccoli, chopped
1 red capsicum, thinly sliced
1 cup Chinese cabbage, thinly sliced
3 carrot, julienned
240 ml mushrooms, sliced, loosely packed
1 tbsp ginger, minced
2 cloves garlic, minced
80 ml coconut aminos
1/2 tsp salt
1 tsp black pepper
1 bunch kelp noodles
1 spring onion, thinly sliced
2 lb rump steak, thinly slice

In a large skillet or wok, heat the oil over medium heat.
Add the broccoli and capsicum to the skillet and saute for 5 minutes.
Add the carrot and cabbage to the skillet and saute for another 3 minutes.
Add the garlic, ginger, and mushrooms, and continue to saute until mushrooms are soft.
Pour the coconut aminos over the vegetables, season with salt and pepper, and continue to saute for 3 more minutes.
Add the kelp noodles and spring onion, and stir to combine. Cook the kelp noodles for 3 minutes, and then transfer the vegetables into a separate bowl.
Turn the skillet up to medium high heat, and in small batches sear the flank steak on either side for 1-2 minutes, or until browned.
Place the cooked batches of steak into the bowl with the vegetables as they finish.
Once you have seared all of the steak, turn the burner down to low heat, and transfer the beef and vegetables back into the skillet.
Stir to combine all ingredients, turn the heat off, and season with a splash of toasted sesame oil if desired for flavor.
Plate the dish, garnishing with sesame seeds and additional green onion if desired.