By Juanita Franco
Begin by preparing your vegetables. Wash and chop the broccoli into florets, slice the bell peppers into strips, and julienne the carrots. Set aside the mixed vegetables.
Slice the flank steak against the grain into thin strips, about 1/2 inch wide, to ensure tenderness.
Mince the garlic and ginger finely.
In a large bowl, combine the sliced steak, minced garlic, ginger, and gluten-free tamari. Mix well to coat the steak in the marinade. Allow to marinate for at least 10 minutes.
While the steak is marinating, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the mixed vegetables to the skillet and stir-fry for 5-7 minutes until they are just tender but still crisp. Season with a pinch of salt and black pepper. Remove the vegetables from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and increase the heat to high.
Add the marinated steak strips to the skillet in a single layer. Stir-fry for about 3-4 minutes or until the steak is browned and cooked through.
Add the cooked vegetables back into the skillet with the steak, pour in the sesame oil, and stir everything together. Cook for an additional 1-2 minutes to heat through and blend the flavors.
Serve the beef and vegetable stir-fry over bowls of cooked brown rice. Enjoy your gluten-free meal!
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By Juanita Franco
This Main Course Gluten-Free Asian-Inspired Stir-Fry recipe is ready in 45 minutes and features lean flank steak, cooked brown rice, broccoli, bell peppers, carrots and other delicious ingredients. Contains 550 calories total.
Begin by preparing your vegetables. Wash and chop the broccoli into florets, slice the bell peppers into strips, and julienne the carrots. Set aside the mixed vegetables.
Slice the flank steak against the grain into thin strips, about 1/2 inch wide, to ensure tenderness.
Mince the garlic and ginger finely.
In a large bowl, combine the sliced steak, minced garlic, ginger, and gluten-free tamari. Mix well to coat the steak in the marinade. Allow to marinate for at least 10 minutes.
While the steak is marinating, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the mixed vegetables to the skillet and stir-fry for 5-7 minutes until they are just tender but still crisp. Season with a pinch of salt and black pepper. Remove the vegetables from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and increase the heat to high.
Add the marinated steak strips to the skillet in a single layer. Stir-fry for about 3-4 minutes or until the steak is browned and cooked through.
Add the cooked vegetables back into the skillet with the steak, pour in the sesame oil, and stir everything together. Cook for an additional 1-2 minutes to heat through and blend the flavors.
Serve the beef and vegetable stir-fry over bowls of cooked brown rice. Enjoy your gluten-free meal!
Calories per Serving: 550
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