Whisk the coconut aminos, broth, apple cider vinegar, and coconut sugar together and set aside.

Add the steak strips to a bowl and season with salt and pepper. Add the arrowroot starch and toss to coat well. Set aside

Using a large skillet, heat the avocado oil over medium-high heat.

Add the broccoli and snap peas to the skillet and lightly season with salt and pepper. Saute for 5-7 minutes or until softened and lightly crisp. Add the bok choy and saute for another 2-3 minutes, or just enough to wilt the leaves. Once cooked, set the vegetables aside.

Add more avocado oil if needed and add half of the steak strips, to not overcrowd the pan. Cook for 2-3 minutes on each side to lightly crisp. Flip and cook for another 2-3 minutes. Remove and repeat with the rest of the steak strips. Remove from the pan and set aside.

Add the garlic and ginger to the pan and cook for 1-2 minutes or until fragrant. Pour in the sauce and stir well. Bring to a low simmer for 2-3 minutes.

Reincorporate the vegetables and steak and stir to coat in the sauce.

Serve topped with green onion.