Whip the coconut aminos and beef broth with the garlic clove, red pepper flakes, and a tbsp of sesame oil. When mixed enough, take out a quarter of the mixture and place it in a separate bowl. Throw in the beef slices on the bigger bowl and leave to marinate for about 10 minutes.
Prepare the shirataki noodles as instructed in its packaging.
In a medium pan, pour 1 tbsp of the sesame oil and heat over medium-high heat. Gently toss in the beef bites and leave to fry for 2 to 3 minutes or until the meat turns lightly brown. Transfer to a plate.
Toss in the spinach to the pan and pour the reserved 1/4 beef broth mixture on top of it. Let the spinach cook for 2 to 3 minutes or wait till the leaves wilt. Place the beef slices onto the pan again. Stir continuously with the noodles and some salt to taste.
Garnish with sliced scallions and chili for more flavor. Serve and enjoy.