cooked rice and extra sliced green onions for serving
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.
In a small bowl, mix together the tamari, brown sugar, water, cornstarch and red pepper flakes. Stir to dissolve the sugar and cornstarch.
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 ½ 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.
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!
MAKE IT GLUTEN-FREE: Use tamari or gluten-free soy sauce. HOW TO SLICE FLANK STEAK: The best way to slice a piece of meat to ensure that it is extra tender is to slice against the grain. In other words, do NOT slice along the lines, but rather, cut across them. See the photos above for how-to!For best results, be sure to shake off any excess cornstarch before browning the beef so each piece is just very lightly coated. You'll want to serve this dish right away so the beef is nice and crispy. Serve with steamed rice and broccoli for a delicious meal!