In a medium size bowl, combine all sauce ingredients (Chili Garlic Sauce, sesame oil, balsamic vinegar, Worcestershire sauce, coconut aminos, brown sugar, white wine, corn starch, beef or chicken stock) and whisk until combined. Set aside until ready to use.
Cut ribeye steak into thin strips across the grain. Place in a bowl and season with 1 tsp sesame oil, 1-2 Tbsp coconut aminos, 1/2 tsp sugar, 1/2 Tbsp corn starch, salt and pepper. Mix and set aside.
In a wok or large pan on medium/high heat, add vegetable oil, onions, red bell peppers, and carrots. Season to taste with salt and pepper, stir fry for about 3-5 minutes. Push vegetables to the top of the wok, add a splash of oil and sear steak for 2 minutes then mix into the vegetables.
Next, add ginger and garlic to the wok. Sauté for 1 minute until fragrant. Add green onion, red chilis, and coat with some of the prepared sauce. Continue to stir fry for another 2-3 minutes.
Serve immediately with jasmine rice on the side. Enjoy!
