Combine the avocado oil, sesame oil, Chinese 5-spice, garlic, ginger, salt, pepper, coconut aminisos, brown sugar, sriracha sauce, and juice of a lime together in a small bowl. Once combined divde it into two.
Pour half of the mixture into a bowl or zip lock bag with the flank steak and let it marinate while you cut your vegetables.
Prepare your veggies by thinly slicing the red bell pepper into strips. Cut the carrot into either strips or ribbons. I like to use my mandoline to get thin ribbons of carrots. If you are using snap peas, I suggest trimming the edges. Rough chop the green onion and cilantro. Set the veggies aside.
At this point, you can choose how to cook your steak. I like to cook mine on the grill for 5 minutes per side and then let it rest for about 10 minutes for a medium cooked steak, but this can just as easily be done in a grill pan or skillet.
While the steak is cooking and resting, cook the vegetables in a skillet, add the bell peppers, carrots, and snow peas along with half the remaining sauce, and saute until the veggies are tender-crisp or cooked to desired doneness.
Once the veggies and steak are cooked, it's time to assemble the salad. Place the greens of choice into a bowl, layer the grilled veggies and sliced steak on top. Drizzle the remaining sauce over and give it a light toss to bring it all together.
Top with the fresh green onions and cilantro, and enjoy!