Begin by preparing the daikon noodles. Using a spiralizer, slice the daikon radish into noodle-like strings. Soak the daikon noodles in a bowl of cold water for 20 minutes.

Meanwhile, slice the ribeye steak into small strips.

Place the steak in a bowl and pour the coconut flour and guar gum over the meat, mixing to coat all the pieces. The flour acts as a light breading to create the crispy beef texture. Let rest for 10 minutes.

Prepare the vegetables. Thinly slice the red pepper, jalapeño, and green onion. Mince the garlic and ginger.

In a wok or large skillet, heat up the coconut oil over medium heat. Once hot, add the garlic, ginger, and red pepper strips. Fry for 2 minutes until fragrant, taking care not to let them burn. Add the soy sauce, oyster sauce, sesame oil, rice vinegar, stevia, and chili paste. Whisk to combine and let the mixture cook down for 1–2 minutes. Add the sesame seeds and red pepper flakes to the sauce mixture and stir.

While the vegetables are cooking, heat the lard to 325F in a large pot or fryer over high heat. Once hot, add the beef strips, making sure not to crowd the pot. Fry for 2–3 minutes on each side, or until the meat begins to develop a deep brown crust.

Remove the beef and place on paper towels to drain.

Add the drained, cooked crispy beef into the wok with the sauce and stir to combine. Cook for an additional 2 minutes to blend the flavors of the meat and sauce.

Drain the daikon radish noodles and transfer to a serving plate. Top with the sesame beef. Serve and enjoy!