Combine chicken broth, coconut aminos, rice vinegar, orange juice, garlic, ginger and sesame oil in small saucepan. Bring to a boil and then reduce to a simmer, uncovered.

Meanwhile, bring large cast iron skillet to medium high heat and add a tablespoon of olive oil.  Place your plate of sliced steak strips on the counter next to your cast iron.

Once pan is hot, add strips of steak to the hot pan so they are all laying flat in a single layer, without touching.  Season with salt and pepper. Cook 1-2 minutes per side and then flip, cooking 1-2 minutes on the other side as well.

Once that batch is done, place cooked steak aside on a clean plate. Continue working in batches, adding more olive oil to the pan as needed, until all the steak strips are cooked.

Using the same pan you cooked your steak in (don't clean it out) add another tablespoon of olive oil and swirl to coat the pan.

Add garlic and move around the pan on medium-high heat, about 1-2 minutes, or until fragrant.

Add carrots, celery, water chestnuts, and broccoli florets.

Move around the pan allowing them to sauté, about 5 minutes.

Add mushrooms and onions. Stir to combine with other veggies and allow to cook an additional 3-5 minutes.

Add tapioca starch to the simmering stir fry sauce and use a whisk to combine. Continue whisking and the sauce will start to thicken slightly.

Add the steak back to the cast iron skillet along with as much stir fry sauce as you want and toss to combine.

Serve over your rice of choice!