GERD Friendly Gluten Free Beef Chow Fun
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz dried wide rice noodles (about ¼-inch wide)
For the beef marinade
- 1 lb flank steak, thinly sliced against the grain into ¼-inch strips
- 2 tbsp tamari
- 1 tbsp cornstarch
- 1 tsp sesame oil
- ½ tsp baking soda
For the sauce
- 2 tbsp tamari
- 2 tbsp gluten free oyster sauce
- 1 tbsp dark soy sauce (gluten free)
- 1 tsp sugar
- ½ tsp white pepper
Ingredient noteWhite pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
For the stir-fry
- 3 tbsp neutral oil (such as avocado or canola oil), divided
- 3 scallions, cut into 2-inch pieces, white and green parts separated
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.
- 2 cups bean sprouts
Instructions
- 1
Soak the dried rice noodles in a large bowl of room-temperature water for 20 minutes, until pliable and just barely flexible but not fully soft — they will finish cooking in the wok. Drain in a colander and set aside.
- 2
In a medium bowl, combine the sliced flank steak with 2 tbsp tamari, cornstarch, sesame oil, and baking soda. Toss well to coat and let marinate at room temperature for 15 minutes while the noodles soak.
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