Step 1

Season the beef with sea salt and black pepper. Place the beef in a large bowl and toss with the coconut aminos, vinegar and arrowroot to evenly coat, then set aside.

Step 2

For the sauce, in a medium bowl combine the coconut aminos, sesame oil , broth, vinegar and 2 teaspoons of arrowroot or tapioca flour. Whisk well to fully combine.

Step 3

In a large nonstick skillet or wok, heat 2 Tbsp of the oil over medium-high heat. Cook the beef in two batches, browning for about a minute on each side. Remove the beef from the pan to a clean plate and set aside.

Step 4

Adjust the heat to medium and add the remaining tablespoon of oil. Add the bell pepper, carrots, and snow peas to the hot pan. Cook, stirring occasionally, until the vegetables are just getting tender, about 2-3 minutes. During the last 45 seconds or so, add in the garlic, ginger, and white part of the scallions and stir.

Step 5

Stir the sauce into the pan with the veggies and and add the beef back. Cook until the sauce thickens, about one minute. Remove from heat and add the green part of the sliced scallions.

Step 6

Serve right away over cauliflower rice, garnished with sesame seeds if desired. Store leftovers in a tightly lidded container for up to 3 days. Enjoy!