This is a Korean stir-fry-type dish adapted to be grain, sugar, soy, and dairy free:

1lb grass fed steak, sliced into very thin strips (I used flank steak, but any type steak would work)

1lb carrots, sliced thin (I used the 2mm slicer on the food processor)
1/2 large onion, slivered
1-2 Tbsp coconut oil 

While still semi-frozen slice the steak very thin; then put back into fridge to let thaw completely before cooking.  Heat coconut oil on med-high heat, then add sliced steak and onions.  Keep moist using lid and stir occassionally until meat is fully cooked and onions are nice and soft.  Remove from heat and remove meat and onions from pan (leaving the juices).  Add sliced carrots to same pan and steam with lid on over medium heat 5-10 minutes until soft, add a bit of water if necessary.  While carrots are steaming, prepare sauce (see below).  Once carrots are to desired tenderness, combine with the meat/onion mixture back into the pan, keep warm.    
 
For Sauce combine:
2 Tbsp sesame oil

1-2 Tbsp raw honey (depending on how sweet you prefer)

1 Tbsp ginger powder

3 cloves garlic, minced

2 tsp salt

1-2 pinches black pepper

Stir sauce over meat/veggie mixture, sprinkle with toasted sesame seeds and serve over wild rice or cauliflower rice.  Serves approx 6