Whisk together the olive oil, lime juice, coconut milk, coconut aminos, sesame oil, ginger, brown sugar, garlic, chili powder, salt, and pepper.
Add the beef strips to a bowl or resealable plastic bag along with HALF of the marinade. Reserve the remaining marinade.
Allow to marinate, covered, in the refrigerator for a minimum of 2 hours or up to overnight.
After the meat has marinated, heat a large skillet to medium-high.
Drain and discard the marinade from the beef strips. Add the beef to the hot skillet.
Cook, stirring frequently, until no longer pink in the center, about 5-7 minutes.
Remove from the heat and top with reserved marinade, sesame seeds, and sliced green onions, as desired.