Red Meat Allergy 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)
For the stir fry
- 1 ½ lb flank steak, thinly sliced against the grainChef's tipUse the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
- 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
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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