Cut the steak against the grain, into 3” by 1/2” thick strips.Heat a large skillet over medium high heat and add 2 tablespoons of coconut oil. Dredge the steak strips through the arrowroot flour (this helps the steak brown while sautéing) and then add to the pan. Do not keep the steak moving. If you want it to brown, let it cook, flipping only once or twice at the most. Cook for 4-5 minutes total so it is still pink in the middle. Remove to a plate and set aside.

In the same pan, add 2 more tablespoons of coconut oil and sauté all the vegetables for 3-4 minutes, until they start to soften.

Do not shake the can of coconut. Gently open the can and use as much of the cream from the top as you can. Add the coconut cream and some of the coconut milk (1/2 cup total) to the skillet with the curry powder and fresh ginger root. Bring to a boil, then reduce to a simmer for 2-3 more minutes. The vegetables should be easy to pierce now. Add the steak back in and cook for an additional minute.