Bring large pot of water to a boil over high heat, if cooking pasta. (Skip this step if using Palmini.)
Meanwhile: Heat small skillet over medium-high heat. When hot, add 1 tablespoon fat. Add sliced shiitake mushrooms, and reduce heat to medium. Sauté, stirring and tossing, until lightly cooked through, about 6 to 8 minutes.
Purée the sauce ingredients, including cooked mushrooms, together in the blender until smooth, about 30 seconds on medium-high speed: Broth, mushrooms, coconut aminos, coconut sugar, ginger, fish sauce, tapioca flour (or rice or xanthan) and garlic.
Boil the noodles until al dente, just slightly under-cooked. Drain.
Assemble sliced steak, cut green beans and green onions.
Heat large skillet over high heat. Add final 2 Tablespoons fat. Add green beans, reduce heat to medium-high, and sauté/toss to cook constantly for 2 minutes. I like to use two spatulas for quick wok frying of ingredients. Add steak and sprinkle 1 teaspoon salt over all. Continue to toss and cook over medium-high heat until pink is just gone from the meat, about 5 minutes.
In large pasta pot, toss together noodles and sauce over medium heat until the sauce thickens slightly, about 2 minutes. Add steak and veggies, and toss again until well mixed.
Serve, garnished with optional fresh basil.