Pat the beef strips dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Let rest at room temperature while preparing vegetables.

Heat 1 tablespoon coconut oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Working in batches to avoid crowding, sear the beef strips for 2-3 minutes per side until browned. Transfer to a plate and set aside.

Add 1 tablespoon coconut oil to the same skillet. Add sweet potato cubes, season with 1/4 teaspoon salt, and cook for 8-10 minutes, stirring occasionally, until golden and tender.

Add remaining coconut oil, red onion, and bell peppers. Cook for 3-4 minutes until slightly softened.

Add zucchini, garlic, smoked paprika, and remaining salt and pepper. Cook for 2 minutes, stirring frequently.

Return beef to the skillet along with any accumulated juices. Add coconut aminos, apple cider vinegar, thyme, and rosemary. Toss everything together and cook for 1-2 minutes until heated through.