Toss together the sliced sirloin,soy sauce, and sherry. Set aside.

Stir together the garlic, ginger, and coconut oil in a small bowl and set aside.

Whisk together the sherry, chicken broth, soy sauce, sesame oil, garlic, arrowroot, and honey in a bowl. Set aside.

Have everything ready to go before you start cooking the stir-fry. Put 2 Tablespoons of water in a small bowl next to the stove and a lid for your skillet.

Heat the skillet over medium-high heat for 2 minutes. Add 2 Tablespoons of the coconut oil. Place the sirloin in a single layer in the pan. Brown for one minute. Flip the beef and cook on the other side. I had too much beef in my pan and I did not get the browning that I would have liked, you may want to do this in two batches. Take the beef out of the skillet and set aside.

Your pan should now be empty. Add the other Tablespoon of coconut oil to the pan. Add the broccoli and carrots. Stir for 1 minute. Add the water and cover the skillet with the lid for about 30 seconds.

Take the lid off and add the peppers and cook until the water has evaporated completely.

Make a well in the middle of the pan. Add the garlic and ginger mixture. Stir for about 45 seconds.

Add the reserved sirloin and the garlic sauce to the pan. Toss until the sauce begins to thicken.

Serve over brown or jasmine rice.