Place a wok or large saute pan over medium heat. Add ghee and thinly sliced flank steak. Sprinkle with salt and cook until seared and browned, about 3-4 minutes. Remove and set aside for later. To the hot pan, add garlic, yellow onion, and ginger and sauté for about 1 minute.
Next add 1 can of coconut milk (cream and water) along with red curry paste, fish sauce and coconut aminos. Use a whisk to break up the curry paste and mix to combine. Then add pepper, broccoli, mushrooms, lemongrass and lime leaves. Cover and let cook for 15 minutes or until broccoli is tender.
Once the broccoli is fork tender, add seared beef back to the wok or pan along with the cream of the other can of coconut milk.* Cook for 2-3 more minutes to heat through.
Remove lemongrass stalk and lime leaves. Garnish curry with fresh lime juice and cilantro and serve with cauliflower rice.
*For the 2 cans of coconut milk, use 1 full can of coconut milk and for the second can, scoop out just the cream and leave behind the water. This will give you a super creamy curry.