Step 1

Place the steak on a cutting board. This is optional, but I like to whack my steak 20-30 times with a meat mallet to help tenderize it a bit. Regardless, slice it into thin 1/4 inch strips that are about 3 inches long, more or less. Or, "thin bite sized pieces."

Step 2

Place the sliced steak in a large bowl with the 1 teaspoon of avocado oil, 1 tbsp coconut aminos, 1 tsp kosher salt, 1/2 tsp pepper, and tapioca. Toss until well combined and set aside to allow it to marinade at room temperature for 20-30 minutes.

Step 3

Heat a large wok or skillet over medium-high heat. Add 2 tbsp of avocado oil and, in batches to prevent overcrowding the skillet, sear the beef until a golden brown crust begins to form, about 2 minutes a side. Transfer cooked beef to a side plate and continue until all of the beef is browned and set aside. (If your skillet ever runs dry, you can add more oil, as needed).

Step 4

Add an additional teaspoon of avocado oil (if needed) and the toasted sesame oil. Add the onions, crushed red pepper flakes, ground sichuan peppercorns, cumin and garlic. Toast spices, stirring, until fragrant, 1 to 2 minutes, being careful not to burn.

Step 5

Add the beef and toss until well coated in the spices. Add the coconut aminos, fish sauce rice vinegar, and green onions. Stir to combine. Cook, stirring, until the sauce has just thickened, 2 to 3 more minutes.