To make the sauce, combine all the ingredients in your food processor and process until smooth. Transfer to a medium saucepan and bring to the boil over medium heat. Stir until the sauce turns darker and thickens, about 3-4 minutes. Kill the heat, cover and set aside.
Cut the beef into tiny bite size pieces and pat real dry.
Whisk the egg whites in a shallow dish until foamy.
Combine arrowroot flour, coconut flour, orange zest and baking soda in a separate shallow dish; use a whisk to make sure the ingredients are well blended.
Toss half the beef into the foamy egg whites and coat well, then dredge the meat in the flour mixture, making sure all sides are well coated. Transfer beef to a plate and repeat with the remaining piece of meat.
Heat the coconut oil in a large wok or saucepan (or use a deep fryer if you have one) until it registers about 340ºF. Fry the meat in 2 or 3 batches until golden brown and crispy, about 3 minutes, turning the pieces over halfway through cooking. Transfer cooked meat to a paper towel-lined baking sheet to drain excess fat.
Re-warm the sauce over medium heat until bubbling. Add the beef and toss to coat.
Transfer to serving dish and garnish with sliced green onions, orange zest and chili peppers.
*Strain coconut oil through a fine mesh sieve lined with cheesecloth or a paper towel and save for eventual re-use or cooking.