Place the flank steak into a large bowl. Season with salt and pepper and toss well to coat.

Heat the oil in a large cast iron skillet over medium-high heat. Add the steak to the pan in a single layer (you’ll need 2-3 batches) and sear for 1-2 minutes on each side, until browned. Remove the steak from the pan and cover to keep warm.

Reduce heat to medium. Add the bell peppers and onions, and cook for 7-8 minutes, until softened. Remove from heat.

In a medium bowl, whisk together about 3 tablespoons of the beef broth with the 3 tablespoons of arrowroot powder until the powder is dissolved and no clumps remain.

Add the coconut aminos, remaining beef broth, honey, garlic, and ginger. Whisk to combine.

Pour the sauce over the onion/pepper mixture in the skillet, stir well and bring to a simmer. Add the steak and continue to cook for 2-3 minutes, until the sauce is thickened and coats the steak.