Ingredients

The following ingredients have 4 Servings
  • 1 pound bottom round steak
  • 1/4 cup duck sauce
  • 1/4 cup tamari, (coconut aminos, or gluten free soy sauce)
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon minced garlic
  • 1 Tablespoon peeled and minced ginger
  • 1 1/2 teaspoons cornstarch
  • 2 Tablespoons canola oil (or avocado oil)
  • 2 medium carrots, (peeled and cut into 1/4 inch x 2-inch strips (about 1 cup))
  • 1 medium yellow bell pepper, (cut into 1/4 inch x 2-inch strips (about 1 1/2 cups))
  • 4 ounces whole fresh green beans, (snapped into 2-inch pieces)
  • 4 green onions, (chopped (including tops))
  • Cooked rice, (gluten free ramen noodles, or cauliflower rice, prepared as directed.)

Instruction

  • Cut steak across the grain into 1/4 inch x 2 inch slices and place in a plastic zipper-top storage bag.
  • In a small bowl, whisk together the duck sauce, tamari, rice vinegar, sesame oil, garlic and ginger.
  • Pour 1/4 cup into a separate small bowl and whisk in cornstarch. Set aside for later.
  • Pour remaining marinade over meat in the bag and marinate at least 30 minutes.
  • Remove beef from marinade using a slotted spoon and pat dry. Discard excess marinade.
  • Heat a nonstick skillet or wok over high heat. Add the oil to the pan and stir fry beef in two batches for 2 to 3 minutes, set aside.
  • Add carrots, bell pepper, green beans and green onions to the pan, stir-fry for 3 to 4 minutes.
  • Stir in reserved sauce mixture, tossing constantly for an additional 2 to 3 minutes or until vegetables are crisp-tender.
  • Return beef to the pan and toss to coat.
  • Serve immediately over rice, gluten free ramen noodles, or cauliflower rice.