Whisk together the coconut aminos, garlic, rice wine vinegar, sesame oil, lime juice, and ground ginger in a medium bowl. Set aside.

Slice the steak against the grain and add it to a large bowl. Toss the steak with 1 tablespoon of coconut flour. Set aside.

Heat a large skillet over medium-high heat. Add 1 tablespoon of avocado oil to the hot skillet.

Add the steak, and sear on all sides for 3 to 5 minutes. Remove the steak to a plate.

Heat the additional tablespoon of avocado oil in the same skillet. Add the bell peppers, onions, and snow peas. Saute the vegetables until tender, about 5 minutes.

Add the steak and coconut aminos mixture to the skillet. Stir and cook until the sauce has thickened, 1 to 2 minutes.

Turn off the heat and stir in the basil.

Serve the stir-fry garnished with cilantro, green onions, and lime wedges. If desired, you can serve it over cauliflower rice instead of white rice to make it keto-friendly.]