GERD Friendly 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)
Can be omittedred pepper flakes
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
- 2 medium carrots, julienned or thinly sliced on the diagonal
- 2 cups baby bok choy, halved lengthwise
- 4 scallions, green tops only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
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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