Start by cutting up the London broil. I like to cut it vertically into 3 sections, then slice each section into thin strips. Taking care that you are cutting against the grain and removing any of the silver skin.
Toss the meat strips with 1 tablespoon of the coconut aminos and the potato starch in a bowl.
Place the strips of beef on a wire rack set above a sheet pan and freeze them for 45 minutes. This helps dry out the meat and ensures they are super crispy.
Heat enough oil to shallow fry the meat. Once the oil is heated, add the beef strips in a few at a time, being careful not to overcrowd the pan. Fry each batch for approximatly 3 minutes, until it's golden brown.
Transfer to a paper towel lined plate and repeat with the remaining meat.
While the beef is frying, combine all the sauce ingredients in a pan over a low flame.
Once all the beef is fried, toss it into the sauce.
Garnish with sliced scallions and julienned carrots, if desired.
