Sumptuous Gluten-Free Szechuan Beef & Bell Pepper Stir-Fry with Jasmine Rice

Allergens

Soy, Wheat (Hidden in Soy Sauce)

Ingredients

• 8 oz beef tenderloin, thinly sliced
• 2 bell peppers (any color), cut into strips
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 cups jasmine rice, uncooked
• 2 cups water
• 2 tbsp vegetable oil
• 3 tbsp Szechuan peppercorns, crushed
• 2 tbsp soy sauce (gluten
• free)
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp sugar
• Salt and ground black pepper, to taste

Instructions

1. Combine the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and 2 tbsp of cold water in a bowl let it marinate for at least 30 minutes.
2. Cook the jasmine rice according to package instructions set aside.
3. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat.
4. Add the marinated beef to the wok and stir fry for 2 minutes, then remove from the pan.
5. In the same wok, add another tbsp of vegetable oil, ginger, garlic, onion, and bell peppers. Stir fry for 3 minutes or until the vegetables are tender yet crisp.
6. Return the beef to the wok with crushed Szechuan peppercorns and sugar cook for another 2 minutes.
7. Add the remaining soy sauce and adjust the seasoning with salt and ground black pepper as needed.

Chef’s Insight

The key to this dish is balance: from flavors to textures, ensuring each bite is a delightful surprise.

Notes

This dish is perfect for a dinner party, as it showcases an array of colors and textures on the plate.