GERD Friendly Beef Stir-Fry with Ginger & Scallion
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 2 cups baby bok choy, halved lengthwise
- 6 scallions, green tops only, cut into 1-inch pieces
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.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!