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2 tablespoons coconut oil or vegetable oil
½ medium yellow onion, diced
½ cup (120 ml) soy sauce
¼ cup (60 ml) honey
2 cloves garlic, minced
1 1/2 teaspoons grated fresh ginger
1 tablespoon sesame oil
½ teaspoon red pepper flakes
ground black pepper
1–2 tablespoons cornstarch
1 pound (455 grams) Lepp’s flank steak, thinly sliced against the grain (hold your knife at a 45 degree angle when slicing the steak to get a wider piece. Placing the meat in the freezer for 30 minutes also makes it easier to slice thinly )
1 green onion, sliced, for garnish
Start cooking your rice according to directions.
Thinly slice the flank steak against the grain, knife held at a 45 degree angle to produce a bit of a wider cut. Place in a bowl and coat with the cornstarch.
Heat the coconut oil in a large pan over medium heat. Add the onion and cook for 2 minutes.
Meanwhile, mix the soy sauce, honey, garlic, ginger, sesame oil, red pepper flakes, and pepper to a glass measuring cup and mix with a flat whisk until well combined.
Pour that mixture in the pan with the onions and let it come to a gentle boil.
Place the steak slices in the pan with the sauce, distributing them throughout the pan so as not to overcrowd them. Simmer the meat in the sauce for 4-5 minutes, or just until just cooked through.
Once the meat has cooked through, place over rice and top with chopped green onion.