In a bowl, combine the steak tips, 1 tbsp Soy Sauce, 1 tsp palm sugar, and 0.125 tsp pepper.

Let the mixture marinate for 30 to 60 minutes.

Heat 2 tsp of coconut oil in a 12-inch skillet over medium-high heat until just smoking.

Add the marinated beef and cook until well browned on all sides, approximately 4 to 6 minutes.

Transfer the browned beef to a plate.

Add the remaining 2 tsp coconut oil, the white mushrooms, onion, porcini mushrooms, and 0.125 tsp sea salt to the fat left in the skillet.

Cover the skillet and cook over medium-low heat until the vegetables are softened, about 8 to 10 minutes.

Uncover the skillet, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are well browned, about 8 to 12 minutes.

Stir in the minced garlic and thyme and cook until fragrant, about 30 seconds.

Stir in the 4 tsp of tapioca or arrowroot flour and cook for 1 minute.

Gradually stir in the 1.75 cups of beef broth, making sure to scrape up any browned bits from the bottom of the skillet.

Bring the gravy to a simmer.

Add the browned beef and any accumulated juices back into the skillet.

Reduce the heat to medium-low and simmer gently until the meat registers an internal temperature of 130°F to 135°F (for medium), about 3 to 5 minutes.

Season with additional sea salt and pepper to taste, sprinkle with 1 tbsp fresh parsley, and serve immediately.