Start by cutting the beef into thin slices, if you have extra time, put the steaks in the freezer for 15 minutes to firm up, this will make it much easier to cut the slices thinner.

In a bowl whisk together the honey, red wine vinegar, coconut aminos and chopped chili and ginger. Place the sliced beef in the bowl and allow to marinate for 15 minutes.

While the meat is marinating, slice the green peppers into thin strips, cut the scallions into diagonal pieces approximately 0.5 to 1 inch in size and thinly slice the onion.

Put the sesame oil in a large skillet or wok and heat on medium high heat. Once hot add in the sliced beef (save the leftover marinade) and cook for 1-2 minutes maximum until just browned, but do not overcook! Remove the beef from the wok and set aside.

Add the chopped ginger, garlic and chilli to the wok and cook until fragrant (approx 2 minutes).

In a bowl whisk together the almond flour and beef stock and once mixed, add into the skillet.

Toss in the thinly cut peppers, scallions and onions as well as any of the leftover beef marinade and cook for approximately 4 minutes until the peppers and onions have softened.

Add the beef back in and cook for another minute until the beef is warmed.

Add in the chopped cilantro and stir through.

Transfer the stir fry to a large bowl or platter and top with a few more chopped chillies and a sprinkle of sesame seeds before serving.