Adjust the top oven rack so it’s in the upper one-third of oven. Preheat oven to 450°F.
In a 4- to 5-quart heavy pot combine water, rice and salt. Bring to boiling over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes for white rice or 40 to 45 minutes for brown rice or until all the water is absorbed. Remove from the heat; set aside until ready to serve.
In a large shallow baking pan (such as a half sheet pan**), toss together peas, sweet pepper, onion and 1 tablespoon of the oil.
Cut beef across the grain into very thin strips. In a medium bowl, toss together beef and the remaining oil. Add beef to pan with vegetables. Spread all out to an even layer.
Roast beef and vegetables, uncovered, for 8 to 10 minutes or until vegetables are crisp-tender and beef strips are no longer pink on the outsides, stirring once halfway through roasting.
For sauce, in a microwave-safe bowl whisk together coconut aminos, honey, water, arrowroot, ginger, and cayenne pepper (if using). Microwave, uncovered, on 50% power (medium) for 1 1/2 to 2 minutes or until sauce is just boiling and thickened, stirring once halfway through cooking.
Using a slotted spoon, transfer beef and vegetables to a serving dish. Drizzle with sauce; toss to combine. Serve over rice. If desired, sprinkle with almonds.