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To a food processor add garlic, ginger, onion, coconut aminos, fish sauce and olive oil and pulse until combined into a paste.*
Place beef into a large bowl and sprinkle with baking soda and tapioca/arrowroot starch and add half the marinade. Stir to combine, cover and refrigerate at least 45 minutes.**
If using pasta, cook to al dente, run under cold water to stop the cooking process and set aside.
Once beef has marinaded, heat a large skillet on medium heat with olive oil.
Add beef to skillet in a thin layer, and cook 4-5 mins on each side allowing it to achieve a deep brown sear.
Remove beef from pan and set aside.
Turn heat up slightly and add ¼ cup cold water to the pan. Stir to scrape off any sticky and burnt pieces from the pan. Next, add grated carrots and chopped greens along with remaining half of the marinade. Sauté 5-8 minutes or until veggies are cooked to your liking.
Return beef to the pan and add in basil, stirring to wilt just slightly.
If using, fold in pasta and serve warm.