Servings: 4  |  Prep time: 5 mins  |  Cook time: 30 mins

Nutritional information: (average serve)

  • Calories: 242kcal
  • Protein: 25g
  • Carbs: 12g
  • Fat total: 31g | Sat Fat: 9g


500g flank steak sliced or strips

½ teaspoon salt

½ teaspoon pepper

4 tablespoon avocado oil

1 tablespoon corn starch

½ of a white onion diced

1 tablespoon garlic minced

350g green beans

½ teaspoon red pepper flakes

¼ cup water

Sauce Ingredients:

¼ cup coconut aminos

1 tablespoon fish sauce

1 teaspoon coconut sugar or honey

½ teaspoon red pepper flakes

1 teaspoon chili oil


Step 1

Add corn starch, salt, pepper, red pepper flakes (not the ones used for the sauce), and half of the oil to a bowl with the beef.  Stir gently to evenly coat all the meat in the cornstarch mixture.

Step 2

Heat a pan over medium high heat.  Add your oil to it and let the oil get hot.  Add beef flat to the pan in batches to make sure the pieces are evenly spread out.  Fry beef until both sides of meat are slightly golden brown and crispy.  Remove from the pan and let rest on paper towels to absorb the excess moisture. Repeat with remaining beef.

Step 3

While the beef is cooking, mix together coconut sugar, chili oil, remaining red pepper flakes, fish sauce, and coconut aminos in a small bowl or cup. Set aside for later.

Step 4

Once all the beef is done, drain the excess oil from the pan but reserve a thin layer of oil to cook the vegetables in. Add the onions and garlic to the pan and sauté until translucent and fragrant.  Then, add the green beans and water to pan.  Drop heat to low/medium and cover to let the green beans soften, approximately 3-4 minutes.

Step 5

Return the beef to the pan and gently mix with the green beans.

Step 6

Pour the sauce into the pan and mix to coat the beef and green beans.  Cover and let sauce simmer for 5-7 minutes until thickened.