In a saucepan, heat half of olive oil, add minced garlic and grated ginger, and fry for 30 seconds. Add water, coconut aminos, erythritol, red pepper flakes, and simmer on high for 3-4 minutes. Turn off the heat and set aside.
Add xanthan gum and beef strips to a zip bag and toss well.
In a frying pan, heat the other half of olive oil until hot. Add beef strips and stir until they begin to get brown. Set aside.
Heat a clean pan over medium heat (or use the same pan with beef if you want to), add the beef and prepared sauce, a pinch of salt and pepper, and cook for another minute stirring constantly.
Divide between plates and garnish with sliced scallions. The beef can be served in a bowl of some steamed broccoli florets or cauliflower rice or any other side dish of your choice.