Pat the steak dry and season on both sides. Using a sharp butcher knife, slice the steak again the grain into "1 slices, removing any gristle.

Add the steak to a bowl and top with coconut aminos and apple cider vinegar. Allow to marinate for 10-15 minutes.

Using a large skillet, heat the avocado oil over medium heat. Cook the steak slices for 2-3 minutes on each side, and repeat until all of the steak is cooked. Set aside.

Prepare the sweet potato noodles by bringing a large pot of water to boil, and cooking the noodles as directed on the package. Drain the noodles and toss with 1 tbsp of avocado oil to prevent from sticking.

Using the same pan used for the steak (adding more oil if needed) return to medium heat and saute the onion until lightly softened and translucent.

Add the carrots and mushrooms and cook for 4-5 minutes or until softened.

Whisk together the coconut aminos, fish sauce, coconut sugar, salt and apple cider vinegar and pour it into the pan along with the spinach, cooked noodles, and steak slices. Stir for 2-3 minutes to allow the flavors to combine and the spinach to wilt.

Serve topped with green onion.