GERD Friendly Sesame Beef Stir-Fry with Bell Pepper and Scallion
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
For the sauce
- 3 tbsp tamari
- 2 tbsp toasted sesame oil
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- ½ tsp crushed red pepper flakes (optional)
Can be omittedcrushed red pepper
For the stir-fry
- 2 tbsp garlic-infused oil
- 2 medium red bell peppers, thinly sliced
- 6 scallions, green tops only, cut into 1-inch pieces
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.
For serving
- 1 tbsp sesame seeds (optional)
- cooked white rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 2 tbsp tamari, 1 tbsp toasted sesame oil, and 1 tbsp cornstarch. Toss until every strip is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the beef marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp tamari, 2 tbsp toasted sesame oil, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 tsp cornstarch, and the red pepper flakes if using. Set aside.
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