Cook time: PT30M
4.88 stars (8 reviews)
- Place the flank steak on a cutting board and use a meat mallet or the back of a skillet to pound the steak until it is 1/2-inch thick. Remove and discard the parchment paper, then slice the steak against the grain into 1/4-inch-thin pieces. Add the steak to a large bowl and sprinkle with the arrowroot starch, salt, and pepper. Toss to coat.
- Heat the oil in a large nonstick skillet set over medium-high heat. Working in batches, add the steak in a single layer and cook, undisturbed, until it forms a deep brown crust, 3 to 4 minutes. Flip and cook for 3 to 4 minutes more. Transfer the cooked steak to a plate and set aside. Repeat until all the steak is cooked.
- Add the garlic, ginger, sesame oil, and red pepper flakes to the skillet and cook, stirring, for 1 minute. Pour in the beef broth and bring to a simmer, about 5 minutes. Continue to simmer for about 2 minutes, using the back of a spoon to scrape up any browned bits from the pan.
- Return the steak to the skillet. Stir in the green onions, coconut aminos, rice vinegar, and fish sauce and bring the sauce to a simmer. Cook, stirring often, until the sauce has thickened, 3 to 5 minutes. Remove from the heat and set aside.
- Heat the oil in a large skillet set over medium-high heat. Sear the bok choy until golden brown, 3 to 4 minutes per side. Add the fish sauce and stir to combine. Season with pepper to taste.
- Divide the cauliflower rice between bowls and top with the beef and bok choy. Garnish with sesame seeds.