Constituents
One 1 lb (450g) hand steak, cut into strips
2 soupspoons unsalted adulation, divided
small shallot, finely diced
garlic cloves, diced
Pinch of red chili pepper flakes, to taste
teaspoon Dijon mustard
3 ladles diced fresh thyme
1 teaspoon finely diced chives
½ mug beef stock (or water)
1 teaspoon bomb juice
Swab and fresh cracked pepper, to taste
Fresh diced parsley, for garnish
For the condiment
mug (60 ml) soy sauce (or coconut amino for paleo and gluten-free)
1 teaspoon olive canvas
1 teaspoon Sriracha (or any hot sauce you like)
Fresh cracked black pepper, to taste
Medication
In a coliseum, combine canvas, Sriracha, pepper, and soy sauce. Marinate steak strips in this admixture for at least 30 twinkles.
Melt adulation in a skillet over medium-high heat. Season steak with swab and pepper and sear snappily, turning just formerly, until browned, 1 – 2 twinkles. Transfer steak strips to a covered plate and set away.
Reduce heat to medium and cook shallot and garlic in the same skillet, stirring sometimes, until shallot softened and ambrosial, about 2 twinkles. Add thyme, chives, chili pepper flakes, bomb juice, mustard, and1/2 mug beef stock, using a rustic ladle to scrape up any browned bits. You can add the remaining of the condiment if you like. Cook, swirling the visage sometimes until the liquid is reduced by about half, about 5 twinkles. Add 2 soupspoons adulation, swirling the skillet to melt; acclimate seasoning visage sauce with swab and pepper.
Return the steak to the visage, reheat snappily, and trim with diced parsley and chives before serving with a side of sauteed spinach. Enjoy!