Recipe: Gluten Free Stir-Fry Steak Salad
Ingredients
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3/4 c. gluten free chicken broth
1/3 c. gluten free soy sauce (We use La Choy)
1 small onion, sliced
2 cloves garlic, minced
1 1/2 tsp. ground ginger
1 1/2 tsp. chili powder
1/2 tsp. fresh ground pepper
1 1/2 lb. boneless round steak, cut into strips
4 tsp. vegetable oil, divided
3 medium carrots, julienned
1 c. fresh broccoli florets
1 medium green bell pepper, julienned
1 small onion, sliced thin
8 c. mixed salad greens
3 medium navel oranges, peeled and cut into bite-size pieces
Directions
In a bowl, combine the first seven ingredients to make marinade. Pour 2/3 of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat;refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from beef. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper and onion; stir-fry for another 5 minutes or until vegetables are crisp-tender. Stir in reserved marinade. Toss salad greens and orange pieces; place on a large serving plate. Top with the stir-fried beef, and vegetables.
