Gluten Free Pepper Steak Stir-Fry
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb flank steak, sliced against the grain into ¼-inch strips
- 2 tbsp tamari
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp tamari
- 2 tbsp oyster sauce (gluten free)
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- ½ cup low-sodium beef broth
- ½ tsp ground black pepper
For the stir-fry
- 3 tbsp neutral oil (such as avocado or canola oil), divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
For serving
- 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 toasted 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, gluten free oyster sauce, 1 tbsp cornstarch, rice vinegar, sugar, beef broth, and ground black pepper until the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.
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