• Prep all sauce and beef ingredients. Then, whisk together all sauce ingredients.
• Using a serrated knife, slice the flank steak against the grain at an angle, making very thin slices (as thin as possible!).
• Add sliced steak to a bowl with the arrowroot starch and toss until the steak is fully coated.
• Heat a large skillet over medium heat. Once hot, add about 2 tablespoons of the avocado oil to the pan. Add the sliced carrots and bell peppers and cover with a lid to steam for 3-5 minutes. Once tender, remove from pan and set aside.
• Add remaining 2 tablespoons avocado oil to the skillet. Once hot, add the beef and cook on medium to high heat. Be careful not to overcook and turn the heat down when it browns and you barely see any pink left.
• Add the cooked veggies back in to the skillet, along with the green onions and sauce. Stir until well combined, then reduce heat and cover with a lid. Let cook for 4-5 minutes, or until the sauce has thickened.
• Remove from heat and add sesame seeds to serve. I typically pair with cooked, organic basmati rice, but any rice or grain, side salad or more veggies work. Enjoy!

To Store

• Store any leftovers in an airtight container in the fridge, for up to 3-4 days.