I tweaked the ingredients, and doubled the ratio of sauce, which yielded a moister beef with more authentic flavor. Since I have cauliflower rice on the menu tomorrow night I simply wrapped my beef in iceberg lettuce, with a little steamed broccoli alongside.
3 lb. flank steak, cut into strips or chunks
1/2 cup of arrowroot powder
1 cup coconut aminos
1/2 cup chicken broth
1 tbs. rice wine vinegar
2 tsp. sesame oil
2 tbs. fresh grated ginger
1/2 cup diced onion (or 1 tbs. onion powder)
1/2 tsp fresh ground black pepper
1/4 tsp crushed red pepper flakes
1/4 cup palm sugar (I'm sure you could reduce this, if desired)
8 cloves garlic, minced
8 scallions, chopped
Sesame seeds, toasted, plus more chopped scallions (for topping)
Place meat in a large bowl or zip-top bag. Toss with arrowroot to thoroughly coat. Add coated meat to a greased crock pot and mix in remaining ingredients (through chopped scallions). Cook on low for 6-8 hours.
Toast sesame seeds, if using, in a small skillet just before serving, and sprinkle over top along with additional chopped scallions.