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Beef Stir Fry with Vegetables is a perfect quick and easy dinner recipe that the whole family loves. It is easy to prepare, cooks fast, and is packed with protein and vitamins from strips of steak and crisp-tender fresh vegetables. Many of the ingredients in a typical stir fry sauce are sneaky sources of gluten, but a few simple swaps can easily make it gluten free!
Easy Beef Stir Fry with Gluten Free Stir Fry Sauce
Beef and vegetable stir fry is one of the best family-favorite quick and easy dinner recipes. In fact, it’s probably even faster to make a stir fry yourself than it is to order takeout. A few minutes to get everything ready, a few minutes of cook time, and a few ingredients that pack a flavor punch, and dinner is ready.
Plus you can pack in plenty of protein and lots of nutrients, especially when you make a stir fry with beef and plenty of fresh vegetables.
But many stir fry sauce recipes have some sneaky sources of gluten, particularly in rhe soy sauce and plum sauce. Gluten-free versions are available, but be sure to read labels carefully, or try the safe and surefire substitutions in this recipe.
Now everyone can enjoy this Asian dinner packed with flavorful steak and colorful veggies.
Here’s a list of what you’ll need to make this gluten free beef stir fry. You’ll find all of the amounts and detailed directions in the recipe card at the bottom of the post. But keep reading for additional helpful information and serving ideas.
- Bottom round steak: Cut it into strips across the grain into 1/4 inch x 2 inch slices.
- Duck sauce: Stir fry sauce often contains plum sauce which is not gluten free. Duck sauce usually is (read the labels!) and gives you the same sweet and sour flavor and thick texture.
- Soy sauce: Make sure to use gluten free soy sauce, or another alternative such as tamari or coconut aminos.
- Rice wine vinegar
- Toasted sesame oil
- Garlic: Fresh is best, and make sure it is finely minced or crushed.
- Ginger: Again, you’ll want to opt for fresh, and then mince or grate it.
- Cornstarch: If you avoid cornstarch, you can try tapioca starch, though you may have to use a little extra.
- Canola oil or avocado oil
- Vegetables: I use a mix of carrots, yellow bell pepper, and green beans, cut into approximately 2-inch stripes or pieces, all about the same size so they cook evenly.
- Green onions: Slice your scallions and set some of them aside for garnish.
How to Make Beef Stir Fry That’s Gluten Free
Prep your ingredients. Cut the steak and vegetables into strips all about the same size.
Make the marinade and sauce. Whisk together the sauce ingredients and separate some into a small bowl. Either now or right before you begin to cook, whisk cornstarch into the reserved stir fry sauce.
Marinate the steak. Pour the remaining sauce (the portion that does not have the cornstarch) over the steak in a shallow dish or ziploc bag. Marinate in the refrigerator for at least 30 minutes.
Brown the beef. Heat oil in a pan or wok over high heat and stir fry the steak in batches for just a couple minutes until browned. Remove it from the pan and set aside.
Stir fry the vegetables. Add the vegetables to the skillet or wok and saute for several minutes. until crisp-tender. Add the reserved stir fry sauce with the cornstarch to the pan. Toss and cook for another few minutes.
Finish the stir fry. Finally, return the beef to the pan and toss to coat everything evenly with the sauce. It will take just a minute for the sauce to thicken
There are many wonderful ways to serve this beef stir fry while still keeping your meal gluten free. Of course, rice is gluten free so you can serve it spooned onto white, brown, basmati, or jasmine rice. Keep it a bit lower in carbs with cauliflower rice or in lettuce wraps. Or go with brown rice ramen noodles, which are my boys’ favorite.
These are the basics, but you can also add even more deliciousness…
- Give it a drizzle of Peanut Sauce.
- Add even more veggies with a side of Sesame Broccoli.
- Put a twist on surf and turf with Shrimp Rice Paper Rolls.
- Add a side of Sesame Zucchini Noodles.
Tips for Success
Cut your veggies to a similar size. This will ensure it all cooks evenly. Since the recipe has green beans, you’ll want to base the size of the strips of peppers and carrots on the thickness of the green beans.
Prep ahead. You can chop your veggies the night before or in the morning and keep them covered in the refrigerator. And while the beef only needs to marinate for 30 minutes, you can always start marinating it in the morning so all you have to do is stir fry it when it’s time to make dinner.
Get your pan nice and hot. If you want to keep your stir fry beef tender, you want to stir fry it at a high temperature very quickly to avoid overcooking it.
Leftover beef stir fry can be kept in a covered, airtight container in the refrigerator for up to 4 or 5 days. You can then reheat it in the microwave or in a skillet on the stove until hot. Then serve as you like it.
This means it’s also a great dish for meal prep. You can make a batch on the weekend and pack it in containers with your favorite base (rice, noodles, etc.) to reheat for lunches all week. Just be sure you microwave it until it is steaming to that the rice is safe to eat.
More easy gluten free beef recipes
- Honey Balsamic Marinated Flat Iron Steak
- Keto Egg Roll Bowls
- Skinny Beef Stroganoff Stuffed Spaghetti Squash
- Easy Shepherd’s Pie
- Caprese Grilled Filet Mignon
- Gluten Free Meatballs from Recipe for Perfection
- Taco Rice Bowl from Life Tastes Good
Gluten Free Beef Stir Fry
- 1 pound bottom round steak
- 1/4 cup duck sauce
- 1/4 cup tamari, coconut aminos, or gluten free soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 Tablespoon minced garlic
- 1 Tablespoon peeled and minced ginger
- 1 1/2 teaspoons cornstarch
- 2 Tablespoons canola oil or avocado oil
- 2 medium carrots, peeled and cut into 1/4 inch x 2-inch strips (about 1 cup)
- 1 medium yellow bell pepper, cut into 1/4 inch x 2-inch strips (about 1 1/2 cups)
- 4 ounces whole fresh green beans, snapped into 2-inch pieces
- 4 green onions, chopped (including tops)
- Cooked rice, gluten free ramen noodles, or cauliflower rice, prepared as directed.
- Cut steak across the grain into 1/4 inch x 2 inch slices and place in a plastic zipper-top storage bag.
- In a small bowl, whisk together the duck sauce, tamari, rice vinegar, sesame oil, garlic and ginger.
- Pour 1/4 cup into a separate small bowl and whisk in cornstarch. Set aside for later.
- Pour remaining marinade over meat in the bag and marinate at least 30 minutes.
- Remove beef from marinade using a slotted spoon and pat dry. Discard excess marinade.
- Heat a nonstick skillet or wok over high heat. Add the oil to the pan and stir fry beef in two batches for 2 to 3 minutes, set aside.
- Add carrots, bell pepper, green beans and green onions to the pan, stir-fry for 3 to 4 minutes.
- Stir in reserved sauce mixture, tossing constantly for an additional 2 to 3 minutes or until vegetables are crisp-tender.
- Return beef to the pan and toss to coat.
- Serve immediately over rice, gluten free ramen noodles, or cauliflower rice.