Place the steak in a glass or ceramic bowl and cover with the tamari and ginger. Add a sprinkling of salt. Marinate for at least 30 minutes.
Heat a large wok over high heat. Melt 1 tablespoon of coconut oil. Remove the steak from the marinade and add to the wok, stirring frequently so the meat cooks quickly. Reserve the marinade.
Once the meat has cooked, remove from the wok and set aside. Bring the wok back to temperature, then add 1 tablespoon of coconut oil. Add the red pepper and snake beans, stirring frequently for 1 minute.
Add the reserved marinade and cook for 2 minutes until bubbling vigorously. Add the tomato paste, vinegar, and pepper. Cook until the sauce has thickened slightly.
Return the beef to the pan to reheat. Serve immediately.