In a large mixing bowl, dust the sirloin strips with the cornstarch, being sure to coat evenly.
In a large saute pan, over medium heat, add in the avocado oil.
Fry the sirloin pieces, (be sure to knock off any excess cornstarch) until slightly browned (roughly 5-10 minutes).
Add in chilis and garlic.
Saute for 2-3 minutes or until garlic is fragrant.
Add in coconut aminos, honey, rice wine vinegar, sesame oil, Pluck seasoning and scallions.
Simmer over medium heat until the sauce has thickened and reduced by one third.
Serve with basmati rice. Sprinkle the dish with sesame seeds.
This recipe is best served with organic basmati rice. This can also be substituted out for cauliflower rice, making it a healthier alternative for those on low-carb diets.
The heat level in this dish can be changed very easily by adding or subtracting the amount of Thai chilis used.
This dish contains an array of antioxidants from both garlic and peppers. The sprinkle of Pluck on the top adds nutrition and umami flavor that can't be beat.