This was restaurant level flavor, pretty amazeballs.
Marinade
1 1/2 lbs thin cut flank steak, sliced into thin strips against the grain
3 tbsp chili paste (I used Samba Oelek)
2 tbsp minced garlic
2 tsp fish sauce
1 cup beef broth
6 tbsp coconut or olive oil
1 tbsp fresh ginger, grated
1/2 cup wheat-free tamari
2 tbsp ground black pepper
3 bell peppers cut into thin strips
1/2 cup thinly sliced onion
1/4 cup coconut oil
3/4 tsp guar gum (optional)
Slice the steak into 1/4-inch thin strips. Put in marinade container or bag with chili paste, fish sauce, beef broth, oil, ginger, tamari, and black pepper. Marinate about 24 hours.
Remove the beef from the marinade and reserve marinade. Sprinkle guar gum on reserved marinade and let sit.
Heat oil in large skillet then sear beef strips quickly and remove. Place sliced peppers and onions in hot oil and stir-fry 5-minutes, peppers should still be firm. Stir in beef and marinade and cook another 5-minutes.
Eat as is or serve with cauliflower rice.
Cauliflower rice is about 3 cups shredded cauliflower, fry in oil, when done mix in Braggs Liquid Aminos.
The recipe was inspired by Maria Emmerich’s Hunan Beef in her book https://www.amazon.com/30-Day-Ketogenic-Cleanse-Metabolism-Whole-Food/dp/1628601167