In a large bowl, combine steak strips and 1 T of liquid aminos and 1 T of tapioca flour. Using hands, mix together well. Cover bowl and place in the refrigerator to marinate for ~20 minutes.

While the steak is marinating, in a medium bowl combine remaining ¼ c liquid aminos and 1 T tapioca flour along with chicken broth, orange juice, orange zest, toasted sesame seed oil, rice vinegar, raw honey, garlic, ginger, and red chili pepper flakes. Whisk together well and set sauce aside.

3. In a large non-stick skillet, heat 1 T of avocado oil over medium-high heat on stove top. Sautee green onions until tender. Add half of the marinated beef to the pan in one single layer. Allow the bottom of the steak strips to become golden brown (about 30 seconds) and then flip slices until the second side is golden brown. Remove strips to a plate. Add second half of the marinated beef to the pan, cook on both sides, and set aside.

Add the sauce mixture to the pan and cook until thickened and reduced, (about 5-7 minutes). Add cooked beef and green onions back to the pan and mix together.

Serve over cooked rice or quinoa and pair with steamed broccoli or your favorite vegetable. Enjoy!