Add oil and 2lbs meat to a large skillet to brown. Once barely pink, add onion and peppers, stir, and cover to cook on medium heat for 5-7 minutes.
Meanwhile, whisk together all sauce ingredients.
Stir meat & peppers, then pour the sauce over the top. Sprinkle arrowroot starch over the top to help thicken. Mix thoroughly, then cover and cook on medium to low heat for another 5-7 minutes. Stir in basil, then Serve with lettuce wraps, rice and sautéed bok choy
Bok choy: remove ends and slice in half lengthwise. Add to a skillet with a splash of avocado oil and sesame oil. Heat on medium to high until golden and crispy. Season with pink salt.