Trim the fat from the steak all over and cut into 1-inch cubes. Combine the marinade ingredients in a large bowl and mix in the beef.
Stir together to coat well, and place covered in the fridge for at least an hour to overnight.
Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown.
Add garlic, ginger and cook for another minute.
Turn heat up to high and add scallions, peppers, water chestnuts and chile flakes; saute for about 5 minutes until they begin to get soft and lightly browned.
Add steak (remove from marinade and discard excess) and cook for about 3 minutes or so until beef begins to brown.
Add soy sauce, rice wine, Chinese vinegar, Erysweet, Nectevia and chicken broth.
Mix in the cornstarch, stirring well, to thicken the sauce.
Toss in the roasted peanuts and serve over cauliflower rice with chopped cilantro, additional peanuts if desired.
Serving Size 1 Cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.