1/4 cup minced fresh ginger 1 teaspoon gf flour 3 Tablespoons vegetable oil 1 lb. lean top sirloin steak 2 garlic cloves, minced 1-1/2 Tablespoons gf soy sauce 1 Tablespoon gf hoisin sauce (see tips below) 1 teaspoon sugar 1/2 serrano chlie, seeded and minced 1/4 cup cilantro, chopped
Place the minced ginger in a small bowl and cover with warm water. Let soak for about 5 minutes. Drain and pat dry. Toss the ginger with the gf flour; set aside.
Heat the oil in a large skillet or wok over high heat. Add half the meat in a single layer and cook until browned on all sides, about 3 minutes. Using a slotted spoon, transfer the meat to a plate. Return the skillet to high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the remaining meat in a single layer and cook until browned all over, about 3 minutes. Return all the meat to the skillet or wok and add the gf soy sauce, gf hoisin sauce, sugar, serrano chile and ginger. Stir fry for about 1 minute. Remove from the heat and stir in the cilantro.
We used The Gluten Free Pantry’s French Bread & Pizza flour mix for the gf flour. (www.glutenfree.com).
We used San J Wheat Free soy sauce for the gf soy sauce in this recipe.
We used Premier Japan Organic Wheat-Free Hoisin Sauce.