Red Meat Allergy Friendly Black Pepper Beef Stir-Fry
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, sliced ¼-inch thick against the grainSee all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef'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 tamari
- 1 tbsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp tamari
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp maple syrup
- ½ cup beef broth
Chef's tipThe flavor will be a little lighter - use the same amount. - 2 tsp coarsely ground black pepper
- ½ tsp crushed red pepper flakes (optional)
For the stir-fry
- 3 tbsp garlic-infused oil
- 1 medium red bell pepper, cut into 1-inch pieces
- 6 scallions, green tops only, cut into 1-inch pieces
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the remaining 3 tbsp tamari, oyster sauce, 1 tbsp cornstarch, maple syrup, beef broth, coarsely ground black pepper, and red pepper flakes (if using) until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
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