In a wok or large frying pan over medium heat, warm 1 teaspoon oil until hot but not smoking. Add the cauliflower “rice,” season lightly with salt, and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Transfer to a medium bowl and cover partially to keep warm. Do not clean the pan.
While the cauliflower “rice” cooks, prepare the stir-fry ingredients.

• Trim the stem ends from the mushrooms; cut the mushrooms into quarters.
• Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into 1-inch-wide strips, then crosswise into 1-inch pieces.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.

• Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt, pepper, and the five-spice powder.

In the same pan used for the cauliflower, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer the steak to a plate. Do not clean the pan.

In the same pan used for the steak, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Stir in the mushrooms, season lightly with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the bell pepper and the white parts of the scallions and cook until the bell pepper is crisp-tender, about 1 minute. Add the stir-fry blend, steak, and any accumulated juices and cook, stirring occasionally, until the steak is cooked through, 2 to 3 minutes.
Remove from the heat and stir in the kale and as much sambal oelek as you like. Season to taste with salt and pepper.

Transfer the cauliflower “rice” to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and serve.