Heat the coconut oil in a large skillet over medium heat and cook the meat, 10-15 minutes or until cooked through. Set the meat aside.
Cook the broccoli, asparagus, onion, and carrots in the skillet until fork-tender, another 10-15 minutes.
Add the meat back to the pan and stir in the mushrooms, aminos, juice, garlic, ginger, and salt. Heat through, mix in the water chestnuts and green onions, and serve hot.