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Heat 1 tablespoon Avocado Oil in a medium saucepan over medium heat.
Add ginger, garlic, red pepper flakes and stir for 30 seconds.
Add soy sauce, water and sweetener. Bring to a boil and simmer until thickened. Should take about 5 minutes.
Remove from skillet to a bowl and set aside.
Slice flank steak against the grain into ¼ inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
Heat avocado oil in skillet over medium-high heat.
Add beef (may need to cook in 2 batches) and cook 2-3 minutes, until brown, flipping pieces over to cook both sides.
Add the sauce to the pan along with the xantham gum and cook over medium heat for a few minute, Stirring to coat meat.
Add green onions and remove from heat.
Serve over cauliflower rice.