Fructose Free Beef Stir Fry Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, uncooked
- 3 cups water
For the sauce
- ¼ cup tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
For the stir fry
- 1 ½ lb flank steak, thinly sliced against the grain
- 2 tbsp garlic-infused oil, divided
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 medium carrots, julienned or thinly sliced on the diagonal
- 2 cups baby bok choy, halved lengthwise
- 4 scallions, green tops only, thinly sliced
For serving
- 1 tbsp sesame seeds, toasted (optional)
Instructions
- 1
Combine the tamari, maple syrup, rice vinegar, grated ginger, sesame oil, cornstarch, and red pepper flakes (if using) in a small bowl and whisk until the cornstarch is fully dissolved. Set aside.
- 2
Combine the jasmine rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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