Gluten-Free Stir-Fried Vegetables with Beef
Discover the irresistible harmony of flavors in this Gluten-Free Stir-Fried Vegetables with Beef recipe, a vibrant and healthy dish perfect for busy weeknights! Tender slices of marinated beef are expertly stir-fried alongside crisp-tender broccoli, snap peas, julienned carrots, and sweet red bell peppers, all infused with the aromatic notes of garlic and ginger. The dish is elevated with a savory gluten-free oyster sauce and soy sauce, balanced by a hint of rice vinegar and sesame oil for a perfectly indulgent yet wholesome meal. Ready in just 35 minutes, this protein-packed recipe is naturally gluten-free and pairs beautifully with steamed rice or gluten-free noodles for a delicious and satisfying dinner. Garnish with sesame seeds and green onions for an extra burst of flavor and textural contrast.
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Recipe Information
Ingredients
- 450 grams Beef sirloin, thinly sliced
- 60 milliliters Gluten-free soy sauce or tamari
- 15 grams Cornstarch
- 30 milliliters Vegetable oil (e.g., avocado or canola oil)
- 4 cloves Garlic, minced
- 10 grams Ginger, grated
- 200 grams Broccoli florets
- 1 large Red bell pepper, thinly sliced
- 1 large Carrot, julienned
- 150 grams Snap peas, trimmed
- 30 milliliters Gluten-free oyster sauce
- 15 milliliters Rice vinegar
- 10 milliliters Sesame oil
- 1 tablespoon Optional: Sesame seeds for garnish
- 2 stalks Optional: Chopped green onions for garnish
Instructions
In a small bowl, combine the gluten-free soy sauce and cornstarch. Whisk until smooth. Add the thinly sliced beef to the bowl, toss to coat, and let marinate for 15 minutes while preparing the vegetables.
Heat 15 milliliters of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef. Stir-fry for 3–5 minutes until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 15 milliliters of vegetable oil. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
Increase the heat to high and add the broccoli florets, red bell pepper, carrot, and snap peas to the skillet. Stir-fry for 5–7 minutes until the vegetables are crisp-tender.
Reduce the heat to medium and return the cooked beef to the skillet with the vegetables.
In a small bowl, mix the gluten-free oyster sauce, rice vinegar, and sesame oil. Pour the sauce over the beef and vegetables, stirring to coat everything evenly. Cook for another 1–2 minutes to combine the flavors.
Remove from heat and transfer the stir-fry to a serving platter. Garnish with sesame seeds and chopped green onions if desired. Serve hot with steamed rice or gluten-free noodles.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4998 mg | 217% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 24.1 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2849 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
