Skinny Mongolian Beef

Cut the 1 lb flank steak thinly, against the grain, into bite size pieces. Toss the flank steak with 2 tablespoons of cornstarch.
1 lb lean flank steak, 3 Tbsp corn starch
Heat a skillet to medium-high heat. Spray with coconut (or other high-heat) nonstick cooking spray. Add the Mongolian beef in three batches, making sure the pieces aren't touching each other in the skillet, so it can get a little crispy around the edges. Set each batch aside on a paper-towel covered plate after it's cooked. Add back to skillet once all batches are done.
Add all the remaining ingredients to the skillet with the meat, stir, and let simmer on medium to medium-low heat until sauce thickens.
3 Tbsp corn starch, ¼ cup tamari lite, ½ cup water, ¼ cup hoisin sauce, 1½ tsp Sriracha, 2 Tbsp rice wine vinegar, ½ tsp garlic powder, ¼ tsp red pepper flakes, ¼ cup Swerve zero calorie brown sugar replacement
Serve over rice, garnished with some green onions.
jasmine rice, green onions