• 1 lb minute steaks, cut into strips
• 2 garlic cloves, thinly sliced
• 1 tbsp fresh ginger, finely grated
• ½ tbsp coconut oil
• ½ tbsp sesame oil
• 2 tbsp tamari soy sauce
• 2 tsp sesame seeds
• 7 oz. kimchi, drained
• 2 (1 oz.) scallions, sliced diagonally

• 3 tbsp mayonnaise
• 2 tsp sriracha sauce

Instructions

1. Slice the steak against the grain into thin strips. Peel and thinly slice the garlic. Peel and finely grate the ginger.
2. Heat the coconut oil and sesame oil in a wok or large frying pan over medium heat. Add the garlic and ginger to the wok and stir until fragrant for about a minute.
3. Add the steak strips to the wok and fry for another minute while stirring. Then add the tamari soy sauce and sesame seeds. Simmer until the sauce thickens a little. Turn off the heat and add the drained kimchi. Stir to combine.
4. Combine mayonnaise and sriracha in a small bowl.
5. Serve the stir-fry with sliced scallions and a drizzle of sriracha mayo.