Make the steak:

Place the steak in a large bowl and add 1 teaspoon coconut oil and the arrowroot powder. Add 1 teaspoon salt and the black pepper. Toss to coat thoroughly. Set aside for 5 minutes.

Heat a large sauté pan over high heat. When hot, reduce the heat to medium high and add 1 tablespoon liquid coconut oil. Place half the sliced steak in the pan and cook until seared, about 2 minutes. Flip and cook until browned, about 30 seconds. Transfer the steak to a large plate and set aside. Carefully wipe out the pan with a paper towel, then add the remaining 1 tablespoon coconut oil to the pan. Repeat cooking instructions with the remaining steak slices. When done, transfer to the bowl with the other cooked steak and set aside.

For the vegetables:

In the same pan that you cooked the steak in, add 1 tablespoon coconut oil. Add the onion and garlic and cook, stirring, until translucent, about 1 minute. Add the carrots, 1 teaspoon of the salt, and the black pepper and cook, stirring, until tender, about 1-½ minutes. Add the cabbage and the remaining teaspoon of salt and cook, stirring and rotating the ingredients from the bottom of the pan to the top, until the cabbage softens and melds with the carrots, about 2-2½ minutes. Add the scallions, coconut aminos, and hot sauce.  stirring to combine, cook for 30 seconds. Return the beef and any juices from the bowl to the pan and stir to combine. Continue to heat until warmed through.

Top with roasted cashews and serve with the Spicy Almond Sauce and lime wedges on the side.