Fructose Free Beef Stir-Fry with Ginger & Scallion
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, sliced ¼-inch thick against the grain
- 1 tbsp tamari
- 1 tsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- ¼ cup water
- 1 tsp sesame oil
For the stir-fry
- 2 tbsp garlic-infused oil
- 1 tbsp fresh ginger, finely grated
- 2 medium carrots, peeled and cut into thin matchsticks
- 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 cups baby bok choy, halved lengthwise
- 6 scallions, green tops only, cut into 1-inch pieces
- 1 tbsp neutral oil (such as canola or rice bran oil)
For serving
- 2 cups jasmine rice, uncooked
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tbsp tamari, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until the beef is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the beef marinates, cook the jasmine rice according to package directions in a medium saucepan. Keep warm.
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