Ingredients

1–1.5-pounds flank steak, thinly sliced into strips about 2 inches long
2 tablespoons sesame oil
8 dried chili peppers
2–3 green onions, chopped in 1-inch pieces
For the Sauce:
1/2 cup low sodium soy sauce (can use coconut aminos, don’t use full salt soy sauce)
1/4 cup water
3 tablespoons coconut sugar
1 tablespoon white wine vinegar
2 teaspoons hoisin sauce
1 tablespoon minced garlic
1/2 teaspoon ground ginger
1 tablespoon flour (or gluten free flour) to thicken

Instructions

1. Combine all of the sauce ingredients except for the flour into a bowl and whisk well. Set aside

2. Heat the oil over medium high heat in a large skillet and add the steak once hot. Cook about 1-2 minutes per side until browned. They do not need to be cooked all the way through

3. Add in the chili peppers and sauté together with the steak for about 2-3 minutes. Just prior to adding the sauce to the skillet, whisk the flour or cornstarch into the bowl with the sauce. Stir well to avoid clumps

4. Once the thickener is incorporated with the sauce, pour it into the skillet over the flank steak and chili peppers

5. Let it heat to a simmer, about 3-4 minutes, stirring occasionally

6. Lastly, stir in most of the green onions, reserving a few for garnish. Remove from the heat and serve

Notes

To thicken the sauce you can use cornstarch if you prefer.
If the sauce is too thick for your preference, you can thin it out by adding 2 tablespoons of water. Alternatively, you can thicken it more by adding ½ tablespoon more thickener to the skillet and stirring it in well

Find it online: https://healthyheartyrecipes.com/hot-and-spicy-beef/