Instructions

1. Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.
2. In a medium bowl, whisk together the marinade ingredients; the coconut aminos, grated ginger, honey, red chile flakes if desired, and cumin.
3. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes and up to 4 hours in the fridge.
4. In a small bowl, mix the arrowroot powder with 2 tablespoons of cold water to make a slurry.
5. Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking.
6. Add all beef to hot oil using tongs to drain off excess marinade. Brown beef well.
7. When all of the beef is cooked, put the jalapeño and garlic into the pan and 1 T minced ginger and cilantro and stir-fry 30-45 seconds.
8. Add the arrowroot slurry and mix well.
9. Add white wine vinegar.
10. Add the green onions and mix everything together.
11. Cook for 1 minute.