Thin-sliced flank steak gets tossed in arrowroot starch and seared until deeply browned and crisp-edged, then tossed in a glossy sauce built from coconut aminos, fresh ginger, garlic, and a touch of honey for that classic sweet-savory pull. A pinch of red pepper flakes and toasted sesame oil round out the sauce, while a quick arrowroot slurry gives it that lacquered, clingy finish restaurant versions are known for. Green onions stirred in at the end add a fresh, sharp bite against all that caramelized richness. Serve it spooned over brown rice or cauliflower rice with a scatter of sesame seeds, and you've got a takeout-style dinner that comes together in one skillet in under thirty minutes. This one's a genuinely solid pick for a gluten free weeknight rotation, no special sourcing required beyond what's already in the ingredient list.
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Pat the sliced flank steak dry with paper towels. In a large bowl, toss the steak strips with 3 tbsp arrowroot starch and 1/4 tsp black pepper until evenly coated. Let the coated beef rest for 10 minutes at room temperature — this helps the starch adhere and promotes browning.
In a small bowl, whisk together the coconut aminos, honey, grated ginger, minced garlic, toasted sesame oil, and red pepper flakes. In a separate small bowl, stir together 1 tsp arrowroot starch and 1 tbsp water until smooth, then stir this slurry into the sauce mixture. Set aside.
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