By Juanita Franco
Begin by finely mincing the 2 garlic cloves and grating 1 inch of ginger. Slice the spring onions thinly and set them aside for later use as garnish.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan, stirring quickly to avoid burning, for about 30 seconds until fragrant.
Add the 600 g of lean beef strips to the pan. Stir-fry for about 5-7 minutes, or until the beef is browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add 1 tablespoon of sesame oil. Add the 3 cups of mixed vegetables to the pan and stir-fry for 4-5 minutes, until they are tender-crisp.
Return the cooked beef to the pan with the vegetables. Add 3 tablespoons of gluten-free tamari and stir everything together to mix well. Cook for another 2 minutes, allowing the flavors to meld.
Season the stir-fry with salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed.
Serve the stir-fry over 3 cups of cooked jasmine rice. Garnish with sliced spring onions.
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By Juanita Franco
This Main Course Asian Gluten-Free Stir-Fry recipe is ready in 30 minutes and features lean beef strips, mixed vegetables (bell pepper, snap peas, carrots), gluten-free tamari and other delicious ingredients. Contains 550 calories total.
Begin by finely mincing the 2 garlic cloves and grating 1 inch of ginger. Slice the spring onions thinly and set them aside for later use as garnish.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan, stirring quickly to avoid burning, for about 30 seconds until fragrant.
Add the 600 g of lean beef strips to the pan. Stir-fry for about 5-7 minutes, or until the beef is browned and cooked through. Remove the beef from the pan and set aside.
In the same pan, add 1 tablespoon of sesame oil. Add the 3 cups of mixed vegetables to the pan and stir-fry for 4-5 minutes, until they are tender-crisp.
Return the cooked beef to the pan with the vegetables. Add 3 tablespoons of gluten-free tamari and stir everything together to mix well. Cook for another 2 minutes, allowing the flavors to meld.
Season the stir-fry with salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed.
Serve the stir-fry over 3 cups of cooked jasmine rice. Garnish with sliced spring onions.
Calories per Serving: 550
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