Instructions

• Prepare the ingredients: slice the steak against the grain into 1/2 cm thin strips (slicing is easier if the meat is partially frozen). Slice the red bell pepper, finely slice the spring onions, and ensure the ginger and garlic are minced. Season the beef strips with salt and black pepper.
• Heat 2 tablespoons light olive oil or avocado oil in a large wok or large frying pan over high heat until the oil is very hot and shimmering.
• Working in one or two batches so you do not crowd the pan, add the beef in a single layer and sear undisturbed for 4 minutes. Flip the strips and cook a further 1–2 minutes, until just cooked through. Transfer the cooked beef to a plate and set aside.
• Reduce the heat to medium. In the same pan, add 1 tablespoon minced fresh ginger, 3 cloves minced garlic, and 1/4 teaspoon red pepper flakes. Sauté for about 1 minute, stirring, until fragrant but not burnt.
• Add 1/3 cup tamari (or medium soy sauce or coconut aminos), 1/4 cup water, and 2 tablespoons brown erythritol to the pan. Turn the heat up to bring the mixture to a boil, then reduce to medium and simmer for 3–4 minutes, stirring occasionally, until the sauce reduces slightly.
• Return the cooked beef to the pan along with the sliced red bell pepper. Cook for 2–3 minutes, stirring, until the peppers are just tender and the beef is heated through.
• Turn off the heat. Stir in the finely sliced spring onions. Taste and add more black pepper if desired.
• Transfer to a serving dish, sprinkle with 1/2 teaspoon toasted sesame seeds, and finish with a drizzle of toasted sesame oil if using.