Slice the Beef: Start by thinly slicing the flank steak against the grain to ensure tenderness. For easier cutting, partially freeze the beef for 20 minutes beforehand.
Hot Up the Pan: Place a frying pan or wok over medium-high heat, add avocado oil and let it heat up until it shimmers.
Cook the Beef: Brown the beef strips in batches and do not overcrowd the pan. Brown and remove and reserve.
Prepare the Sauce: In the same skillet, cook the garlic and ginger until fragrant. Pour in coconut aminos, beef broth, apple cider vinegar, sesame oil and low carb sweetener. Whisk until combined.
Mix Everything Together: Add back the beef to the pan, then stir well and in the sauce, continue to cook for a few minutes, or until it thickens up slightly.
Finish and Serve: Garnish with sliced green onions and serve hot with Cauliflower rice or zucchini pasta.
