Ingredients

• 1 lb. Ribeye Steak, sliced into ¼” strips
• 1 tbsp. Coconut Flour
• 1 tbsp. Coconut Oil
• 4 tbsp. Soy Sauce
• 1 tsp. Sesame Oil
• 1 tsp. Oyster Sauce
• 1 tbsp. + 1 tsp. Rice Vinegar
• ½ tsp. Red Pepper Flakes
• 1 tbsp. Toasted Sesame Seeds
• ½ medium Red Pepper, sliced into thin strips
• ½ medium Jalapeno Pepper, sliced into thin rings
• 1 medium Green Onion, chopped
• 1 clove Garlic, minced
• 1 tsp. Ginger, minced
• 7 drops Liquid Stevia
•  Oil for frying

Directions

• 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.
• Top each with sesame seeds.