Ingredients

• 1 lb flank steak, thinly sliced
• 1/4 cup cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 2 tablespoons brown sugar
• 1 teaspoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon red pepper flakes, optional
• 1/2 cup water
• 2 tablespoons avocado oil for frying
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup green onions, sliced
• 1 tablespoon sesame seeds

Directions

• Toss the thinly sliced flank steak with cornstarch until fully coated. Let it rest for 10 minutes.
• Heat avocado oil in a pan over medium-high heat. Fry the beef strips in batches until golden brown and crispy. Remove and set aside.
• In the same pan, combine soy sauce, rice vinegar, hoisin sauce, honey, brown sugar, sesame oil, garlic, ginger, red pepper flakes, and water. Stir well and bring to a simmer.
• Add the crispy beef back to the pan and toss until fully coated in the sticky chilli sauce. Cook for another 2 minutes.
• Stir in red bell pepper and cook for 1 minute to soften slightly.
• Garnish with green onions and sesame seeds before serving.

Photos