Ingredients

• 1 1/2 lbs lean sirloin steak, thinly sliced
• 1 tablespoon olive or avocado oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup low-sodium gluten-free tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water

Instructions

1. Pat the steak dry and slice it thinly against the grain. Prepare all vegetables before beginning, since the stir-fry cooks quickly.
2. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, cornstarch, and water. Set the sauce aside.
3. Heat the olive or avocado oil in a large skillet or wok over medium-high heat.
4. Add the steak in a single layer and cook for 2 to 3 minutes per side, working in batches if necessary to avoid overcrowding.
5. Transfer the browned steak to a clean plate and set aside.
6. Add the onion, bell peppers, broccoli, and zucchini to the skillet. Cook for 4 to 5 minutes, stirring frequently, until the vegetables are tender-crisp.
7. Add the garlic and ginger and cook for another 30 to 60 seconds, stirring constantly.
8. Return the beef and any accumulated juices to the skillet.
9. Whisk the prepared sauce once more and pour it over the beef and vegetables.
10. Cook for another 1 to 2 minutes, tossing everything together, until the sauce thickens slightly and evenly coats the stir-fry.
11. Remove from heat and serve immediately.

Notes & Tips

• Slicing the beef against the grain helps keep it tender.
• Have all ingredients prepared before heating the skillet because the cooking process moves quickly.
• Serve on its own or over cauliflower rice, brown rice, or quinoa.
• Verify that the tamari is certified gluten-free if needed.