Prepare the skirt steak by slicing against the grain into thin strips. Trim any large chunks of visible fat. Sprinkle arrowroot over the beef; place inside a large sealable baggie or container and shake to evenly distribute over the beef.
Heat a large skillet to medium high heat. Once hot, add the oil and toss in the beef. Cook for 3-4 minutes or until just browned. Remove to a plate, keep the skillet hot.
Add a bit more oil if needed, reduce the heat to medium. Now cook the onion, bell pepper, and garlic for a 5-7 minutes or until onions are softened and browned.
Bring the beef back to the skillet, toss in the coconut aminos, fish sauce, coconut sugar, lime juice, and basil. Cook for another 2-3 minutes, allowing the basil to wilt, and mixing the sauce evenly among the beef and veggies.
Serve hot over cauliflower rice.
