Step 1

Slice the flank against the grain into strips, as thin as possible. Place the steak in a ziploc bag and add the cornstarch. Toss to evenly coat.

Step 2

In a small bowl, mix together the tamari, brown sugar, water, cornstarch and red pepper flakes. Stir to dissolve the sugar and cornstarch.

Step 3

Heat a large skillet over medium-high heat. Add 2-3 tablespoons coconut oil and heat until hot. Shake off any excess cornstarch and carefully add 1/2 the beef in an even layer, breaking up any chunks. Let cook undisturbed for 4-5 minutes. Using tongs, flip the beef to the other side and let cook for another 2-3 minutes. Transfer to a plate. Repeat with the remaining oil and beef.

Step 4

After transferring the second batch of cooked beef to a plate, Add a little more oil to the pan if needed and turn the heat to medium. Add the green onions, garlic and ginger and cook being careful not to burn for about 1-2 minutes. Add the sauce mixture and stir to combine. Bring the sauce to a simmer and let cook for 4-5 minutes until it thickens. Add the beef and serve immediately so the beef stays crispy. Serve with rice. Enjoy!