Combine together: coconut amines, orange juice, garlic, ginger, red pepper flakes, arrowroot powder, salt, & pepper.

Cut flank steak (against the grain into thin strips, or bite sized cubes)

Place steak into gallon size zip lock baggie. Add marinade.

Refrigerate for at least 30 minutes.

Separate broccoli into florets.

Slice red bell pepper.

To cook: add 1 TBSP coconut or olive oil to large skillet over med heat. Add broccoli florets. Cook for 3-4 minutes, stirring often.

Add sliced bell pepper to broccoli pan along with 2 TBSP water, cover, and reduce heat to low. Allow to steam until vegetable are just al-dente.

Remove veggies from pan and set aside.

Increase heat in pan to med/high. Add another TBSP of oil to pan.

Into hot pan, place pieces of flank steak (use tongs or slotted spoon to remove from marinade, reserving extra marinade) and place into hot pan. Do not crowd meat, cook in batches if necessary. You want to brown your meat, not steam it in pan juice.

Once meat is cooked, add in additional marinade from baggie. Add in broccoli and bell pepper.

Cook until everything is heated through. Add cashews.

Serve over rice or cauliflower rice for W30.

Top with sliced green onions if desired.

Enjoy.