Rice Free 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
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- ½ tsp crushed red pepper flakes (optional)
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
For serving
- 1 tbsp sesame seeds (optional)
- cooked white rice, for serving (optional)
Can be omittedcooked white rice
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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