Bring a pot of salted water to a boil and cook the pasta as directed until al dente. Strain and lightly coat with avocado oil to avoid sticking. Set aside.

While the water boils and pasta cooks, remove the flank steak from the fridge and allow to sit on the counter for 20 minutes.

Slice the flank steak thin against the grain. Add to a bowl and toss with salt and pepper and 2 tbsp of arrowroot starch. Set aside.

Using a large deep pan or wok, add the avocado oil over medium high heat. Add vegetables and stir fry for 7-8 minutes or until the onions are translucent and the veggies are tender and lightly crisp. Season with salt and pepper and set aside.

Add more oil if needed, and add add the flank steak to a pan in a single layer, working in batches if needed. Cook the steak for 2-3 minutes on each side or until crisp.

Reduce the heat to low. Add the vegetables back to the pan along with the sauce, and noodles. Stir fry to coat the vegetables, noodles, and steak in the sauce.

Finish with seasame oil and sesame seeds before serving.