3 scallions (green parts only), sliced into 1-inch pieces
Instructions
Heat 2 teaspoons coconut oil in a small sauce pot over medium-low heat.
Add the ginger and garlic and sauté until golden, about 2 minutes.
Add the aminos and water, stirring to combine.
Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
Slice the flank steak against the grain into ¼-inch pieces.
Place a large sauté pan or wok over medium-high heat and add 2-3 TBS coconut oil.
Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate.
Pour any excess oil out of the wok.
Place the sauté pan back over medium heat.
Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak sprinkle with Glucomannan Powder and cook at a boil, stirring constantly, 2 minutes.
Add the sliced scallions, stirring to combine.
Transfer steak and scallions with a slotted spoon to a plate and serve.
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/mongolian-beef/