In a large bowl, combine soy sauce, oil and hot sauce. Add steak strips and set aside to marinate while you cook the potatoes.

In a large skillet, melt one tablespoon nondairy garlic butter with one tablespoon oil over medium-high heat. Add potatoes and cook for 15 minutes without stirring.

Stir and cook another four to five minutes, until potatoes are golden and fork-tender. Transfer to a plate and set aside.

In the same skillet, melt two remaining tablespoons nondairy garlic butter with one remaining tablespoon oil over medium heat. Add thyme, rosemary, oregano, salt, pepper and chili flakes, if using.

Lay the steak strips in the skillet in a single layer. Cook three minutes per side.

Return potatoes to the skillet to heat through and adjust seasoning as needed. If you like, garnish with more chili flakes. Serve.