Gluten Free Garlic-Ginger Steak Stir-Fry
Sizzling flank steak, crisp-tender broccoli, snap peas, and red bell pepper all come together in a glossy, deeply savory sauce — this is the kind of weeknight dinner that feels like a restaurant order but comes together in your own wok. The key to keeping it completely wheat-free is swapping conventional soy sauce for tamari throughout, both in the marinade and the sauce, and reaching for a certified gluten-free oyster sauce rather than the standard variety that typically contains wheat. Those two simple swaps protect the dish without sacrificing any of the bold, umami-rich flavor you'd expect from a proper stir-fry. Cornstarch does double duty here — it tenderizes the steak during its quick marinade and then thickens the sauce into something that clings beautifully to every strip of beef and every floret of broccoli. Cooking in batches over screaming-hot heat gives the steak that coveted sear rather than a steam, which makes a real difference in texture. Served over fluffy white rice and finished with scallions and sesame seeds, this makes four satisfying bowls that are as visually impressive as they are delicious.
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
- 2 tbsp tamari
- 1 tbsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp tamari
- 2 tbsp oyster sauce (use a gluten free oyster sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tsp sesame oil
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
For serving
- 3 cups cooked white rice, for serving
- 2 scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
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 strip 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, rice vinegar, honey, 1 tsp cornstarch, and 1 tsp sesame oil until smooth. Set the sauce aside.
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