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Gluten-Free Beef Stir-Fry with Veggies

Alright, friends—if you think cooking gluten-free has to be complicated or boring, prepare to be pleasantly surprised! This Gluten-Free Beef Stir-Fry with Veggies is my go-to weeknight lifesaver that packs a punch of flavor without any gluten sneaking in. There’s something so satisfying about a colorful pan sizzling with tender strips of beef and crisp veggies, all tossed in a savory sauce that sticks to your tongue just right. Plus, it’s quick enough for even the busiest evenings, so you can skip takeout and still feel like a kitchen rockstar. Trust me, once you master this, it’ll become your new “I need dinner NOW” favorite.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1 lb beef sirloin, thinly sliced against the grain
2 tbsp vegetable oil (or any high-heat oil)
1 red bell pepper, thinly sliced
1 cup snap peas
1 small carrot, julienned or thinly sliced
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
Salt and pepper, to taste

For the Sauce / Garnish:

1/4 cup gluten-free soy sauce (tamari works great)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp cold water (for thickening)
Optional: sesame seeds and sliced green onions for garnish

How I Make It

Step 1:

First things first, make sure your beef is sliced thinly against the grain—this keeps it tender and easy to chew. Toss it lightly with a pinch of salt and pepper while you prep your veggies.

Step 2:

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until it’s shimmering. Add the beef in a single layer and stir-fry quickly for about 2-3 minutes until just browned but not cooked through. Remove it to a plate.

Step 3:

In the same pan, add the remaining oil. Toss in the garlic, ginger, onion, carrot, snap peas, and bell pepper. Stir-fry for 3-4 minutes until veggies are crisp-tender and bright in color. A little crunch is perfect here!

Step 4:

Meanwhile, whisk together the gluten-free soy sauce, honey, rice vinegar, and sesame oil in a small bowl.

Step 5:

Return the beef to the pan and pour the sauce over. Stir everything together and let it simmer for a minute. Then stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats all the ingredients beautifully.

Step 6:

Remove from heat, garnish with sesame seeds and chopped green onions if you like, and serve immediately with steamed rice or your favorite gluten-free noodles!

Variations & Tips

Swap beef for chicken, shrimp, or firm tofu for a different protein.
Add mushrooms, broccoli, or baby corn to mix up your veggies.
Use coconut aminos instead of soy sauce for a slightly sweeter, less salty sauce.
If you want it spicier, stir in a pinch of red pepper flakes or a drizzle of chili garlic sauce.
Make sure your pan is hot before adding meat and veggies to get that lovely sear without steaming.
Prep all your ingredients first—stir-frying happens fast, and it’s easier when everything’s ready to go!

How I Like to Serve It

I love serving this stir-fry over fluffy jasmine rice or sticky rice noodles for a filling meal. On cooler nights, a warm bowl with a side of steamed broccoli or fresh cucumber salad feels just right. It also works beautifully as a quick lunch—just pack leftovers with some rice in a container, and you’re set for the day.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave with a splash of water to loosen the sauce.
If you don’t have cornstarch, arrowroot powder works just as well for thickening the sauce.

Closing: This stir-fry is a delicious, fuss-free recipe that’s always a hit—because who doesn’t love a quick, colorful, and naturally gluten-free dinner that tastes like a winner every time?

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