Paleo Teriyaki beef stir-fry

Got this recipe from paleomg.com and it's very simple and really tasty.

Ingredients
serves 2-3
2 tbsp coconut oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
120 ml coconut aminos or gluten free soy sauce
3 tbsp honey
1 tbsp Sriracha
1 tsp sesame oil
½ tsp fish sauce
2 tbsp arrowroot powder, divided
1 red capsicum, thinly sliced
1 broccoli head, cut into small florets
500 g flank steak, thinly sliced against the grain
salt and pepper, to taste
chopped spring onions, to garnish

Place a large pan or wok over medium heat. Add coconut oil along with minced garlic and grated ginger. When garlic becomes fragrant, turn heat on low then add soy sauce. Be sure that the pan has cooled down a bit before to keep the soy sauce from splattering everywhere.
Once the soy sauce have been added, increase heat to medium-low and add honey, sriracha, sesame oil and fish sauce.
Bring sauce to a slow boil, then add 1 tbsp of arrowroot powder, 1 teaspoon at a time and whisking to incorporate into the sauce. Whisk each teaspoon in at a time.
Once sauce has become think, add capsicum, onion and broccoli to the sauce and coat in sauce. Let cook down for about 6-8 minutes or until onion is soft. After the vegetables have cooked through, use a slotted spoon to remove the vegetable and set aside in a bowl.
Increase heat to medium-high temperature and add thinly sliced flank steak to the pan. Cook steak on both sides for 2-3 minutes, until barely any pink remains. Add vegetables back into the pan and incorporate with the meat.
Since the meat will render some liquid, add the remaining tablespoons arrowroot powder into the mixture, teaspoon at a time, whisking the powder in with the mixture.
Serve with cauliflower rice and top stir fry off with chopped green onions