Chop ribeye steak into small strips, about 1/4″ in thickness. Coat with coconut flour gum. Let sit for 10 minutes
Prepare all vegetables, then heat oil in a wok. Once hot, add garlic, ginger, and red Fry for 2 minutes until aromatic. Then, add the soy sauce, oyster sauce, sesame oil, rice vine- gar, stevia. Whisk together and cook for 1-2 minutes longer.
While vegetables are cooking, heat 1” of cook-ing oil in a large pot until it reaches 325 degrees
Add beef strips, making sure not to crowd the pot. Fry for 2-3 minutes on each side, or until the meat begins to develop a deep brown crust.
Remove the beef from the oil and place on pa- per towels to absorb some of the oil. Place in wok and stir together with vegetables and sauce. Cook for an additional 2 minutes.