Cook pasta in boiling salted water until just al dente. Drain and rinse with cold water to keep pasta from cooking. Heat a large pan on high until very hot and add 1 tablespoon of ghee or beef tallow. Add the steak, garlic, ginger, and red chilies and let steak sear for a minute or so on each side and then continue to saute for another minute (or until steak is just about cooked) by tossing around ingredients in pan with a spatula. Add bamboo shoots, soy sauce, tamari sauce, sesame oil, and lime juice and pour all contents, including the juices, from the pan into a large bowl. Put the pan back on the heat and add the rest of the beef tallow/ghee and then the rest of the vegetables (red bell pepper, snow peas, shiitake mushrooms, and green onions). Saute for 2 minutes. Add in cooked pasta noodles and beef mixture, and mix for a minute just to heat everything up together. Add chopped cilantro leaves, and serve.