Beef Stir-Fry Recipe- Gluten-Free Soy & Ginger Flavor

Last Updated on 4 months by Neha Deshmukh

Beef Stir-Fry Recipe – Gluten-Free Soy & Ginger Flavor

Hey everyone! If you’re anything like me, a quick, flavorful weeknight dinner is a total lifesaver. This Beef Stir-Fry is exactly that – tender beef, a wonderfully savory sauce, and a whole lot of flavor packed into one pan. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any beef stir-fry. It’s gluten-free, bursting with ginger and soy goodness, and comes together in under 30 minutes. Plus, it’s easily customizable to your spice preference. It’s perfect for a busy weeknight, a casual weekend meal, or even a little bit of meal prepping. You’ll love how easy it is to make restaurant-quality stir-fry right in your own kitchen!

Ingredients

Here’s what you’ll need to make this delicious beef stir-fry:

• 1 lb (453 g) beef flank steak
• 1 tbsp cornstarch
• 1 tbsp gluten-free soy sauce (tamari)
• 2 tsp rice vinegar
• ?? cup water
• ?? cup gluten-free soy sauce (tamari)
• 2 ½ tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp gluten-free oyster flavored sauce
• 1 tsp sesame oil
• ?? tsp ground black pepper
• ??-1 tsp red chili flakes
• 2-3 dashes ground white pepper
• ¼ tsp sea salt
• 4 tbsp neutral oil (avocado or grapeseed)
• ?? (100 g) onion
• 3-4 garlic cloves
• ?? inch piece ginger
• 4 green onions or scallions
• Sesame seeds (optional)
• White rice (cooked), for serving

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Gluten-Free Tamari: I always use tamari instead of regular soy sauce to keep this recipe gluten-free. It has a similar flavor profile but without the gluten.
• Gluten-Free Oyster Flavored Sauce: This adds a lovely umami depth. It can be a little tricky to find, but it’s worth it! (More on substitutions in the FAQs).
• Sesame Oil: A little goes a long way! It adds a beautiful nutty aroma and flavor. Don’t skip it!
• Beef Cuts: Flank steak is my go-to because it’s lean and tenderizes beautifully with the marinade. But feel free to experiment with sirloin or even ribeye if you’re feeling fancy. In India, you might find similar cuts labelled as “plate beef” or “sirloin steak” depending on the region.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the beef. Slice your flank steak against the grain into thin strips. In a bowl, combine the beef with 1 tbsp cornstarch, 1 tbsp tamari, and 2 tsp rice vinegar. Give it a good mix, cover, and let it sit for at least 20 minutes – or even longer if you have time.
2. While the beef marinates, let’s whip up the sauce. In a separate bowl, whisk together the water, tamari, brown sugar, 1 tbsp cornstarch, oyster flavored sauce, sesame oil, black pepper, chili flakes, white pepper, and salt. Set this aside.
3. Now, heat 3 tbsp of oil in a wok or large skillet over high heat. Once it’s shimmering, add the beef in batches, making sure not to overcrowd the pan. Brown the beef for about 1-2 minutes per side. You want a nice sear, but don’t cook it all the way through just yet. Remove the beef and set it aside.
4. Add the remaining 1 tbsp of oil to the wok. Toss in the chopped onion and sauté until golden brown and softened. Then, add the minced garlic and grated ginger and cook for another minute until fragrant.
5. Pour in the sauce mixture and bring it to a simmer. Cook, stirring constantly, until the sauce thickens – this should only take a minute or two.
6. Return the browned beef to the pan and stir-fry everything together until the beef is coated in the sauce and cooked through.
7. Finally, stir in the chopped green onions. Garnish with sesame seeds (if using) and serve immediately over a bed of fluffy white rice.

Expert Tips

• High Heat is Key: A hot wok is essential for getting that authentic stir-fry flavor and texture.
• Don’t Overcrowd the Pan: Cooking the beef in batches ensures it browns properly instead of steaming.
• Prep Everything First: Stir-fries come together quickly, so having all your ingredients prepped and ready to go is a lifesaver.

Variations

• Vegan Adaptation: Swap the beef for firm tofu or your favorite plant-based protein. Use a vegan oyster sauce alternative (made from mushrooms is a great option!).
• Spice Level Adjustment: If you like it hot, add more chili flakes! My friend, Priya, loves to add a finely chopped green chili for an extra kick.
• Beef Cut Variations: As mentioned before, sirloin or ribeye work well. You could even try using pre-sliced stir-fry beef for convenience.

Serving Suggestions

This beef stir-fry is fantastic served with:

• Steamed white rice (Jasmine or Basmati are my favorites!)
• A side of stir-fried vegetables like broccoli or bok choy
• A sprinkle of extra sesame seeds and green onions for garnish

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The sauce might thicken upon refrigeration, so you may need to add a splash of water when reheating.

FAQs

Can I use a different cut of beef?

Absolutely! Sirloin or ribeye are great options. Just adjust the cooking time accordingly.

What is oyster flavored sauce and can I substitute it?

It’s a savory sauce made from oyster extracts. If you can’t find it, you can substitute with a mix of hoisin sauce and a dash of fish sauce (if not vegetarian).

How can I adjust the spice level?

Easily! Add more or fewer chili flakes, or use a milder or hotter variety.

Can this be made ahead of time?

You can marinate the beef and prepare the sauce ahead of time. But it’s best to cook the stir-fry fresh for the best texture.

What type of rice is best served with this stir-fry?

Jasmine or Basmati rice are both excellent choices. Their fragrant aroma complements the stir-fry beautifully.