Place the beef in a bowl and top with 1 tablespoon coconut aminos. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the coconut aminios, broth, maple syrup, rice vinegar, garlic, ginger, and arrowroot starch. Set aside.
In a large, deep sauté pan or wok, heat 1 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
Heat the remaining oil. Add the vegetables & Cook for 4 -6 minutes, or until slightly softened and lightly browned.
When the vegetables are ready, return the beef and juices to the pan. Pour in the sauce and toss to coat. Let simmer 3 to 4 minutes to thicken and warm the beef through. Serve over rice or noodles & enjoy!