Truly Yummy Fiery Beef Stir Fry
Quick gluten free and dairy free beef stir fry with fresh vegetables, chilli and a gluten free oyster sauce.
My Truly Yummy Fiery Beef Stir Fry is not only gluten free and dairy free, it’s incredibly quick to make and packed with fresh ingredients.
I first discovered this recipe from a supermarket recipe card. Unfortunately, the oyster sauce they recommended contained gluten which wasn’t a great start. After searching my local supermarkets, I eventually found an oyster sauce that is both gluten free and dairy free. Since then, I have tweaked the recipe further and would definitely recommend using either rump or sirloin steak if your budget allows. Both become beautifully tender and if you have a good local butcher nearby, a mixture of the two works perfectly.
If you enjoy extra heat, simply add more red chilli. Fancy a little more sauce, feel free to double the oyster sauce and rice wine vinegar quantities too. Either way, this stir fry will not disappoint.
The key to this recipe, just like my Truly Yummy Sweet & Sour Turkey, is to prepare everything before turning on the heat. Once the wok is hot, the stir fry cooks incredibly quickly, so having everything ready means you can cook and serve without delay.
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Truly Yummy Fiery Beef Stir Fry
Equipment
- 1 wok / large, deep frying pan
- 2 bowls
Ingredients
Marinade
- 1 tsp sesame oil
- 1 tbsp tamari soy sauce recommend Yutaka Organic Tamari Soy Sauce
- 1 thumb size piece of fresh ginger, grated
Stir Fry
- 400 g beef, cut into thin strips recommend rump or sirloin
- 1 tbsp avocado oil recommend avocado oil or vegetable or sunflower oil
- 1 red onion, sliced into half moons
- 200 g tenderstem broccoli, sliced in half lengthways and then each stem cut into three pieces (approx. 6cm in length)
- 120 g shiitake mushrooms, sliced into three
- ½ red chilli, deseeded and sliced
- 4 tbsp oyster sauce recommend Sainsbury's Oyster Sauce
- 1 tsp rice wine vinegar
- 1 small bunch of spring onions, sliced
Instructions
Marinade
- In a bowl, add the sesame oil, tamari soy sauce, grated ginger and beef strips
- Give everything a good mix and set aside whilst you prepare the vegetables
Stir Fry
- Heat a wok and stir fry the beef strips and marinade for 4-5 minutes until the beef is cooked through or to your liking
- Remove the beef from the wok into a clean bowl and set aside
- Heat the avocado oil in the wok on a high heat and add the red onion, tenderstem broccoli, shiitake mushrooms and chill
- Stir fry the vegetables until they have started to soften but still have a slight crunch to them
- Return the beef and any resting juices to the wok
- Stir in the oyster sauce and rice wine vinegar and continue to cook until the sauce is bubbling
- Serve with boiled white rice or rice noodles and garnish with sliced spring onions.