Gluten Free Orange Beef and Summer Squash Stir-Fry
Prep time
Cook time
Total time
Tender Gluten Free Orange Beef and Summer Squash Stir-Fry tossed in a citrusy and tangy orange soy sauce with loads of zucchini and yellow squash. The perfect 30 minute Asian cuisine for a weeknight.
Author: Brielle
Recipe type: Main
Serves: 6
Ingredients
2-3 tablespoons avocado or canola oil
1½ pounds thinly cut flank or sirloin steak, cut across the grain into strips about ⅛" thick
½ cup orange juice
1 teaspoon orange zest
¼ teaspoon garlic powder
¼ teaspoon red chili flakes
¼ teaspoon pepper
¼ teaspoon ground ginger
3 tablespoons gluten free tamari sauce
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
2 tablespoons honey
3 tablespoons cornstarch
1 zucchini, halved and cut into ½" thick slices
1 yellow squash, halved and cut into ½" thick slices
1 8 oz. package of mushrooms, cut into ¼" thick slices
Directions
Begin preparing meat by patting steak dry. Cut steak into very thin (as thin as you can get) strips about 1½-2" in length, making sure to cut across the grain. Generously salt and pepper the strips on meat and set aside.
Prepare veggies by cutting zucchini and yellow squash in half lengthwise and then slice the halves into ½" thick pieces. Slice mushrooms about ¼" thick. Set aside.
Begin heating a large skillet/saucepan on medium high heat while you make the orange sauce. In a small mixing bowl, whisk together orange juice, orange zest, garlic powder, red chili flakes, pepper, ground ginger, tamari sauce, sweet chili sauce, rice vinegar, honey, and cornstarch.
Pour 1 tablespoon oil into the skillet and heat until drop of water in the skillet sizzles. Add even layer of beef strips, being sure not to crowd meat, and leave for 30 seconds. Turn beef and cook about 1-2 minutes more depending on your thickness of steak. Do not over cook or it will turn tough. Remove beef from skillet and set on plate with paper towel. Repeat in batches until all steak is cook, adding oil as needed.