In a medium bowl, whisk together the coconut aminos or tamari, vinegar, ginger, honey, red chile flakes, cumin, and garlic. Set aside.

Heat the coconut oil in a wok, or a large sauté pan, over high heat.

Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

Add coconut aminos or tamari mixture to the pan. When it begins to boil, whisk in arrowroot.

Once the mixture begins to thicken, add beef and mix well.