Gluten Free Honey Pepper Beef Stir Fry
On busy week nights, stir-fry is my go-to dinner. Easy, tasty, quick, and when you make food at home, it is so much less expensive than take-out.
The basics of a good stir-fry are some form of protein, veggies, flavorings such as garlic, ginger, and such, and a good marinade and/or sauce. In this recipe, the marinade does double-duty as the sauce.
This is Gluten Free Honey Pepper Beef Stir Fry, a dish I used to eat long ago at my favorite Chinese restaurant. Of course, there are very few Chinese restaurants I can eat at these days because of the gluten. But no reason I can’t make my favorite dishes at home!
Beef is sort of the star of this dish but it doesn’t have to be expensive beef. I use top round, sliced thinly, and as long as you don’t overcook it, it will stay tender. To help ensure tenderness, a short marinade does wonders. Even when pressed for time, I marinate the beef for at least a few minutes. I just make the marinade, toss in the beef, and let it sit while I prep all the veggies. I love multi-tasking!
The supporting star is then, of course, the marinade – featuring Wholesome! organic honey, black pepper, some gluten free soy sauce, fish sauce, and other flavorings. Since you cook the marinade, it can be used for the sauce as well. (Never re-use marinades for meat unless you cook it after the raw meat has been in it.)
All you need to turn this into a complete meal is some rice. And maybe a little sake for the grown-ups.
- 4 tablespoons Wholesome! organic honey
- 3 tablespoons gluten free soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon grated fresh ginger
- 1-2 teaspoons coarse ground black pepper
- 2 cloves garlic minced
- 1 pound top round beef thinly sliced
- 3 tablespoons vegetable oil divided use
- 1 small white or yellow onion diced
- 1 red bell pepper seeded and thinly sliced
- 3 green onions sliced
- 8 ounces snow peas strings removed and cut in half
Combine the honey, soy sauce, vinegar, fish sauce, ginger, pepper, and garlic in a large mixing bowl. Add the beef, toss to coat and let marinate for 10 – 30 minutes.
Heat 2 tablespoons oil in a large skillet or wok over high heat. Add the onion, bell pepper, green onions, and snow peas. Cook, stirring, for 2 minutes or until crisp-tender. Remove the vegetables from the pan.
Add another tablespoon of oil, remove the beef from the marinade (save marinade) and add to the hot oil. Cook, stirring for about 3 minutes or until the beef is no longer pink on the outside. Remove the beef from the pan. Add the marinade to the pan and bring to a boil. Add the vegetables and beef back to the pan and cook, stirring for another 1 -2 minutes or until the sauce starts to thicken.
Serve immediately over rice, if desired.
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