Heat two separate medium sized pans over medium heat. One will be for rice, the other the beef.
To both, add the oil, then turmeric, cumin, garlic, scallion, ginger, and jalapeno. Let them cook for a minute or two, until fragrant.
To the rice pan, add the broccoli and cauliflower, and cook a minute or two before adding the cauliflower rice. Put a lid on it, and cook, stirring occasionally, for about 5 minutes. Season with salt and pepper to taste.
To the beef pan, add the beef. Use a wooden spoon to break it up into large pieces so it evenly covers the pan, then leave it alone for 4-5 minutes so it can brown. Then, use the spoon to break everything up and mix it around so the other side of the meat is in contact with the pan. Leave it alone for a minute to brown. Check that it is thoroughly cooked throughout. If not, give it a stir and leave again for another minute or two as needed. Season with salt and pepper to taste.
To make the bowl, simply plate the cauliflower rice first, then add a serving of beef on top or on the side.
You can swap in frozen peas and carrots for the carrots and broccoli to reduce chopping time.