Mongolian Beef

1. For the beef: Chop green onions in 1 inch lengths with diagonal ends, separating the white from the green parts.

2. Slice the flank steak against the grain in 1/4 inch thick, bite-sized strips.

3. Heat half the avocado oil over medium heat until it is hot but not smoking.

4. Cook the steak strips while stirring for 3-7 minutes.

5. Remove from the pan with slotted spoon just before they reach your desired doneness. The steak will continue to cook once removed from the pan and set aside.

6. Add white parts of green onions to the pan and sauté for 2 minutes.

7. Add green ends to pan and sauté for a minute more. Remove from pan with slotted spoon and set aside with steak.

8. For the sauce: Peel the ginger and finely mince.

9. Melt the remaining avocado oil with toasted sesame oil in a pan on medium stove heat.

10. Add the chili flakes, garlic, and ginger to the pan and stir for 1 minute taking care not to allow the garlic to burn.

11. Add the broth and coconut aminos to the pan and bring to the simmer

12. Add the honey to the simmering sauce and using a whisk, dissolving the honey into the sauce.

13. While the sauce simmers and reduces slightly, mix warm water and cornstarch in a cup. Add this to your sauce and stir continuously until sauce thickens.

14. Add the onions and steak to sauce and serve immediately.