In a small bowl add the sauce ingredients. Mix until combined. Set aside.

In a large bowl add the steak and cornstarch. Toss until the steak is coated. Set aside.

In a large skillet over medium-high heat add 2 tablespoons of avocado oil. In 2-3 minutes the oil will be hot and you can add the steak.

Cook the steak for 3 to 5 minutes. Add an additional tablespoon of oil throughout cooking. Once cooked transfer the steak to a bowl.

Turn the heat down to medium.

To the skillet add 2 tablespoons of oil, carrots, broccoli, yellow onion, red bell pepper, and baby bella mushrooms. Cook for 4 to 6 minutes or until the vegetables are a little softer. You still want to have some crunch.

To the skillet add the garlic, chestnuts, and bean sprouts. Stir for 1 minute.

To the skillet add the sauce. Stir for 2 to 3 minutes or until the sauce is thicker. Scrape the bottom of the skillet to get all the little bits off the pan. Taste to see if salt or / and more honey are needed.

Transfer the steak to the skillet. Toss until the steak is fully coated.

Add the snow peas. Toss until everything is coated in the sauce.