Gluten Free Pepper Steak Stir-Fry
Pepper steak stir-fry is one of those takeout-style dishes that feels indulgent and celebratory, and this version delivers all of that bold, glossy, wok-seared goodness right from your own kitchen. The key swap that makes it work without gluten is tamari in place of regular soy sauce, plus a certified gluten-free oyster sauce — two ingredients that carry all the savory depth you'd expect without any of the wheat-based additives hiding in conventional versions. Thin strips of flank steak get a quick marinade before hitting a screaming-hot wok, where they sear fast and stay tender rather than turning chewy. Three colors of bell pepper and sweet yellow onion add crunch and brightness, while fresh garlic and ginger hit the pan just long enough to turn deeply fragrant without burning. The sauce — built from beef broth, rice vinegar, a touch of sugar, and cornstarch — thickens into a glossy, peppery glaze that coats every piece of beef and vegetable beautifully. Served over steamed white rice with scallions and sesame seeds, this is a satisfying weeknight dinner for four that genuinely rivals anything you'd order in.
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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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