3-inchlengththinly sliced ginger, from index through ring finger quantity
2wholered chili peppers (fresno or serrano), remove seeds, slice to thin strips
3bulbsscallions, cut into 3-inch length. Separate white and green parts.
Thin slice beef against the grain. Add ingredients from coconut aminos to baking soda. Mix well and set aside in the fridge.
In the meantime, prepare garlic, ginger, scallions, separate white and green parts, and remove the chili pepper seeds and slice them to thin strips
In a well-heated stainless steel skillet or cast iron, add 2 tbsp cooking fat. Pan fry the beef in one layer without disturbing over medium-high heat until crisp brown, about 2 minutes then quickly sear the flip side, about 30 seconds. Set the beef and the pan juice aside.
Start the skillet dry and add 1 more tbsp cooking oil, saute aromatics with a pinch of salt until fragrant, about 1 minute.
Add beef back to the skillet and green scallion parts. Quickly toss to coat the flavor for another 30 seconds. Serve hot and immediately.