Slice the onions as thin as possible and set aside.

Grate or chop the ginger and set aside.

Chop the green onions and set aside (these are for garnish).

Thinly slice the steak against the grain. TIP: Place steak in freezer for about 20 minutes before slicing to help it cut better.

Over medium heat, heat the coconut oil in a large skillet. Once heated, add the steak and sauté until browned.

Once the steak is browned, add the onions and ginger to pan. Stir to combine and cook for 3–5 minutes until the onions have softened.

Add the coconut aminos or tamari, beef broth, garlic powder, and bamboo shoots and stir to combine.

Let cook for 5–8 minutes or until the liquid has reduced by about half. Remove from heat.

Serve over cauliflower rice (or regular rice if you can tolerate) and garnish with chopped green onions.