Gluten Free Garlic-Ginger Tuna Stir-Fry
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Learn more →Ingredients
4 servings
For the rice
- 1½ cups jasmine rice
- 3 cups water
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1 tsp honey
- ¼ tsp red pepper flakes
For the stir-fry
- 1½ lb tuna steaks, cut into 1-inch strips
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil, divided (such as avocado or canola oil)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
For serving
- 3 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
Combine the jasmine rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the tamari, rice vinegar, sesame oil, cornstarch, honey, and red pepper flakes in a small bowl until the cornstarch is fully dissolved. Set aside.
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