Mix all of the spice in a small bowl then divide it in half.
Pat the steak dry and slice it against the grain into small bite sized pieces, set aside.
In two separate bowls, toss the peppers with half of the spice and the steak and onions with the remaining spice.
Heat the olive oil in a large soup pot.
Cook the peppers quickly on high heat to brown them slightly without overcooking. Remove from pot to a bowl and set aside.
Add the seasoned beef and onions to the pot cooking till browning, stirring often. Add the garlic in the last minute or so. Stir in coconut aminos and remove the mixture to a bowl.
Make a roux by melting the ghee and adding the arrowroot powder stirring constantly. Add the bone broth stirring until the broth thickens.
Add the tomato paste and stir in until dissolved.
Return the peppers, steak and onions to the pot and bring to a slow boil.
Lower heat and add the coconut cream, stirring till heated through for about 5 minutes.
Enjoy!
