Place beef on a sheet tray and evenly coat shaved beef with white rice flour, shaking off any excess.
In a sauté pan, over medium heat, add avocado oil. Fry the beef in the oil until done, roughly 1-2 minutes on each side. Discard used oil. Set beef aside.
In the same pan, add in the remaining 2 tbsp. oil, and sauté the garlic until fragrant.
Add in the coconut aminos, honey and Japanese barbecue sauce. Reduce to ¼-½ of the original amount.
Add in scallion, broccoli, and cooked beef. Combine to coat.
Serve over cooked ramen or rice. Drizzle any remaining sauce over dishes.
This recipe uses Pluck Spicy seasoning for an added level of spice to the sauce. If you prefer, you could instead use the Pluck Original or Pure Pluck seasoning for the all the flavor of the sauce, without any spice.
This dish would also be great with any of your favorite veggies added in, such as onions, mushrooms, carrots, or even green beans.
White rice flour is key for coating the beef flap meat and frying. If you don’t have any, you can also substitute in cornstarch or arrowroot starch.