Begin by placing your flank steak in the freezer for about 20 minutes until firm, then slice it into bite-sized strips. In a bowl, combine with avocado oil, arrowroot flour, salt, and pepper, then set aside.

Heat a large frying pan over medium-high heat for 2 minutes, then add avocado oil. Allow heating for 1 minute before adding the flank steak. Cook for 3 minutes on each side until browned, then set aside.

In the same pan, add sliced red bell peppers and chopped onion. Sauté for about 7 minutes, stirring occasionally, until softened and the onion is translucent.

Return the cooked flank steak to the pan with sautéed vegetables. Stir frequently and cook together for about 1 minute. Add coconut aminos and fish sauce, simmering for about 3 minutes until the sauce thickens slightly.

Remove from heat and stir in fresh Thai basil leaves until just wilted. Serve over jasmine or cauliflower rice, garnished with cilantro and green onions.