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gluten free beef stir fry

gluten free beef stir fry
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A vibrant, flavorful gluten-free beef stir fry recipe perfect for busy weeknights, offering a quick and nourishing meal that's ready in under 30 minutes. It features lean beef and crisp vegetables in a homemade gluten-free sauce, making it a family favorite that's both delicious and adaptable to various dietary needs.

Ingredients

Scale

1.5 lbs Flank Steak or Sirloi
3 cups Broccoli Florets
2 large Bell Peppers
2 medium Carrots
1 cup Snow Peas
1/2 cup Gluten-Free Tamari or Soy Sauce
1/4 cup Beef Broth
2 tbsp Rice Vinegar
2 tbsp Honey or Maple Syrup
1 tbsp Fresh Ginger
3 cloves Garlic
1 tbsp Cornstarch or Arrowroot Powder
1 tbsp Sesame Oil
2 tbsp Avocado Oil or High-Heat Oil
Sesame seeds (optional garnish)
Green onions (sliced, optional garnish)

Instructions

  1. Prepare the Beef: Thinly slice the flank steak against the grain into bite-sized strips. In a medium bowl, combine the beef with 1 tablespoon of the gluten-free tamari and 1 teaspoon of cornstarch (from the total amount). Toss to coat evenly. Set aside
  2. Make the Stir Fry Sauce: In a separate small bowl, whisk together the remaining gluten-free tamari, beef broth, rice vinegar, honey or maple syrup, grated fresh ginger, minced garlic, sesame oil, and the remaining cornstarch. Whisk until smooth
  3. Chop the Vegetables: Prepare all your vegetables by cutting broccoli into small florets, slicing bell peppers into thin strips, peeling and thinly slicing or julienning carrots, and trimming snow pea ends
  4. Cook the Beef: Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, searing for 1-2 minutes per side until browned. Cook in batches if necessary to avoid overcrowding. Remove cooked beef and set aside
  5. Stir Fry the Vegetables: Add the remaining 1 tablespoon of avocado oil to the same pan. Add the carrots and broccoli florets first; stir-fry for 3-4 minutes until they begin to soften but are still crisp-tender
  6. Add Remaining Veggies: Next, add the sliced bell peppers and snow peas to the pan. Continue to stir-fry for another 2-3 minutes until all vegetables are bright and crisp-tender
  7. Combine and Sauce: Return the cooked beef to the pan with the vegetables. Give the prepared stir fry sauce another quick whisk, then pour it over the beef and vegetables
  8. Thicken the Sauce: Bring the mixture to a simmer, stirring constantly, for 1-2 minutes, until the sauce thickens and beautifully coats all ingredients
  9. Serve Immediately: Remove from heat. Garnish with sesame seeds and sliced green onions, if desired. Serve hot over your favorite rice or noodles

Notes

Thinly slice the beef against the grain for tenderness. Partially freezing beef for 20-30 minutes can make slicing easier.

Use high heat for stir-frying to achieve a delicious caramelized char; ensure your wok or skillet is screaming hot.

Do not overcrowd the pan; cook beef and vegetables in batches if necessary to prevent steaming and soggy results.

Prepare all ingredients (mise en place) before starting to cook, as stir-frying happens very quickly.

Whisk the cornstarch slurry thoroughly just before adding it to the pan to ensure proper thickening and a glossy sauce.

Add denser vegetables (carrots, broccoli) first, followed by quicker-cooking ones (bell peppers, snow peas) to ensure even cooking.

Always double-check that your tamari or soy sauce is explicitly labeled 'gluten-free' to maintain the recipe's dietary claim.

Allow the cooked beef to rest briefly (1-2 minutes) after removing it from the pan to redistribute juices and keep it tender.

Store cooled stir fry in an airtight container in the refrigerator for up to 3-4 days.

For best results, reheat leftovers on the stovetop over medium heat with a tiny splash of oil, stirring frequently.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-beef-stir-fry/