Gluten-Free Cantonese Beef with Green Pepper Recipe

By: Gillian on March 21, 2012

This gluten-free stir-fry recipe is easy and quick to make if you have all the ingredients prepared as noted before you start cooking. For a change, you can substitute the green bell peppers with red or orange bell peppers or large slices of white or yellow onion. It is best served with cooked white or brown rice.

Marinade:
1 Tbs soy sauce (gluten-free)
1 Tbs dry sherry
1 Tbs water
1/4 tsp sugar
2 tsp cornstarch
1 tsp vegetable oil

Cooking Sauce:
1 Tbs cornstarch
1 Tbs soy sauce (gluten-free)
1/2 cup low-sodium chicken stock (gluten-free)

3 tablespoons vegetable oil
1/2 tsp garlic, minced
1/2 tsp fresh ginger, minced
3/4 lb boneless lean beef, cut into 1-inch wide strips
1 large green bell pepper, seeded and cut into 1/4-inch strips
1 Tbs water
1/4 tsp salt

To prepare the marinade, mix together the soy sauce, sherry, water, sugar and cornstarch in a medium bowl. Add the beef and stir to coat; stir in the vegetable oil and set aside for 20 minutes. Make the cooking sauce by stirring the cornstarch into the soy sauce and chicken stock in a small bowl or cup and set aside. Heat a wok (or frying pan) over high heat and then add 2 tablespoons of vegetable oil. When the oil is hot, add the garlic, ginger and beef. Stir until the meat is browned (about 1 minute) and remove to a clean plate or bowl. In the wok, heat 1 tablespoon of vegetable oil, add the green pepper and stir for half a minute. Add the water and salt, cover and cook for 1 minute. Add the browned meat to the pan. Stir the cooking sauce, add to the pan and stir until the sauce thickens (about 1 minute).

4 servings