Preparation method:

1. To prepare the sauce, heat 2 tsp of soy oil in a medium stainless steel pan over medium-low heat. Don´t let the oil get too hot.
2. Fry the ginger and garlic briefly and add the soy sauce and water before the garlic scorches.
3. Add Dulceatte Agave Nectar to the sauce and cook it on medium heat for 3 minutes or until it thickens.
4. Remove the sauce from the heat and set aside.
5. Cut the flank steak or gluten into thick, bite-sized slices.
6. Use the cornstarch to apply a thin dusting on both sides of each piece of beef/gluten.
7. Let the pieces sit for about 10 minutes to let the cornstarch stick.
8. In the meantime add 1 cup of soy oil in a stainless steel wok. Over medium heat, let it get hot but not smoking.
9. When the oil is ready, add the beef/gluten and stir-fry, until it changes color.
10. When the beef/gluten is evenly cooked, remove it from the wok and drain it on paper towels. Then remove the oil from the wok.
11. After cleaning out the oil from the wok, drop the meat/gluten back in and simmer for one minute.
12. Add the sauce and cook for one minute while stirring, then add the green onions. Stir-cook for 7 more minutes.
13. Move the beef/gluten from the wok with tongs or a slotted spoon onto a serving plate. Leave the excess sauce behind in the wok.