Slice the skirt steak into bite-sized strips for quick cooking. For optimal results, freeze for 15-20 minutes before cutting.

Combine the sliced steak with avocado oil, arrowroot flour, kosher salt, and black pepper in a mixing bowl. Toss until well-coated and let rest for improved flavor.

Heat a large non-stick skillet over medium-high heat and add about 1 tablespoon of avocado oil. Wait until it shimmers.

Sear the marinated steak in a single layer for about 3 minutes on each side until browned. Remove from the skillet.

In the same pan, add sliced red bell peppers and onion. Cook for about 7 minutes until softened and slightly charred.

Add minced garlic to the pan and sauté for an additional 30-60 seconds until fragrant.

Return the seared steak to the skillet, add coconut aminos and fish sauce, then let it simmer for about 3 minutes until the sauce thickens.

Stir in the Thai basil and turn off the heat. Serve over jasmine rice or cauliflower rice, garnished with cilantro and green onions.