INGREDIENTS:

One 1lb (450g) flank steak, cut into strips
1+2 tablespoons unsalted butter, divided
1 small shallot, finely chopped
3 garlic cloves, minced
Pinch of red chili pepper flakes, to taste
1 tablespoon Dijon mustard
3 teaspoons minced fresh thyme
1 tablespoon finely minced chives
½ cup beef stock (or water)
1 tablespoon lemon juice
Salt and fresh cracked pepper, to taste
Fresh chopped parsley, for garnish

For the marinade:

1/4 cup (60ml) soy sauce (or coconut amino for paleo and gluten-free)
1 tablespoon olive oil
1 tablespoon Sriracha (or any hot sauce you like)