Gluten-Free Beef & Vegetable Stir-Fry

This yummy stir-fry packs a lot of veggies, protein, and a bit of spice.  This stir-fry is nice because it ends up cooking in the marinade, which thickens up and gives it a bit of sustenance.  Even my little one liked it, although it was on the spicy side for her, so go easy on the red pepper flakes if you're making for little ones. Served with rice, it's a fabulous meal! Enjoy!

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.

 

I never quite realized how difficult it is to get a clear picture of something sizzling. I think this gets across the idea.

 

Serve over rice.  Sprinkle extra red pepper flakes overtop, if you want a spicier dish.