½cupneutral oilavocado, algae, or refined coconut oil
Sauce:
1tablespoongrated ginger
4garlic clovesminced
¼cuptamarior soy sauce if not gluten-free / or coconut aminos for soy free
3tablespoonsbrown erythritol
4green onionscut into 1” pieces
2teaspoonsesame seeds
Instructions
In a glass container with a lid combine the flank steak, tamari, and sesame oil. Toss to coat and refrigerate 30 minutes.
In a small jar or bowl whisk together the ginger, garlic, tamari, and brown erythritol. Set aside.
Heat the oil in a large 10.5” cast-iron skillet over medium-high heat (about 350° F).
Place the whey protein isolate on a small plate. Working in batches to not overcrowd the pan, dredge each piece of steak through the protein then drop into the hot oil. Cook for about 2-3 minutes until crispy. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.
Drain all but 2 tablespoons of oil from the skillet. Pour in the sauce mixture and bring to a simmer. Once simmering add in the beef and green onions. Continue to cook for about 2 minutes until the onions have softened.