Beef
& Veggie Stir-Fry
Makes 4 servings
Mix up the Marinade/Sauce in a 1
cup measuring cup:
1 tsp
ginger, grated
2-3
tsp garlic, minced
¼ cup
GF soy sauce (I
like Bragg’s Liquid Soy Seasoning)
¼ cup
honey
2
Tbsp lime juice (fresh
is best)
2
tsp rice vinegar
1
Tbsp cornstarch
1
Tbsp tapioca starch
1
tsp ground coriander
¼ tsp
crushed red pepper (red
pepper flakes)
Add water, so the sauce is up to 1 cup total.
Pour marinade in a plastic container.
Then add and marinate in refrigerator at least 30 minutes (no longer than 24
hrs):
~ .2
- .4 kg (½ - ¾ lb) sirloin-tipped beef, sliced thinly for stir-fry.
Cook 1 cup dried brown basmati rice (or rice of your choice) according
to directions on package (although I like to leave out any oil/salt for rice).
While rice is cooking, prep the
following (or you can use an Asian stir-fry veggie mix, which some grocery
stores have ready-to-cook):
2-3
mushrooms
¼ - ½
red bell pepper, sliced
snow
peas, a handful
1
small carrot, grated
¼ - ½
cup bean sprouts
When rice has about 15-20 minutes left
to go, heat in a wok or large frying pan over med-high heat:
1
Tbsp oil (Canola works well)
Add veggies to hot oil and cook 4-5
minutes, until just beginning to soften. Remove veggies from pan and set aside.
Take meat out of marinade and place in
your wok/frying pan. The meat will cook
quickly, so make sure to turn and get nicely browned.
Give the marinade a mix (the
cornstarch/tapioca starch may settle). Then add marinade to the pan (with
cooked meat) and mix, stirring constantly & scraping the bottom of the pan,
until mixture begins to thicken and bubble, 3-4 minutes. Add veggies and cook all together 2-3
minutes.
Thank you so much for letting us know this one. Is this gluten free beef and vegetable stir fry is hard to cook? Because I want to try it and I hoping that my husband will like this. Keep on sharing!
ReplyDeletebest stir fry recipe
Thanks Hazel! I've found this to be really fast and easy to whip up. If you make the marinade first and pop in the beef, then start your rice, it'll be ready to fry up - and it cooks really quickly. My whole family loves this recipe.
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