Pat the steak very dry with paper towels. Using a sharp knife, slice the steak very thinly against the grain. If there are pieces that are longer than 3-4 inches, cut them in half. Transfer to a medium bowl and add in the arrowroot starch, salt, garlic powder, and pepper. Toss to combine.
Heat a large skillet over medium-high heat. Once the oil is hot but not smoking, add the steak to the skillet in a single layer. You may need to work in batches depending on the size of your skillet. Without touching the steak, sear until golden brown for 3 minutes. Flip the steak slices and continue to cook until the other side is golden brown, 1-2 more minutes. Transfer to a plate, set aside. Repeat with the remaining steak if necessary.
To the skillet, add the remaining oil (if needed). Once hot, add in the onions and peppers. Toss to combine and sauté until the onions are a deep golden brown, and the peppers are soft, about 5-7 minutes.
Meanwhile, in a small bowl, mix together the Dijon, coconut aminos, and fish sauce.
Turn the heat down to medium. Add the cooked steak and its juices back to the pan with the onions and peppers. Pour in the coconut amino mixture and toss to combine. Allow to simmer until the sauce has thickened, about 3-4 more minutes. Set aside.