Gluten-Free Ponzu Stir Fry Bowls
Flank steak is an excellent cut of meat to use for marinades. It’s often used for fajitas, London broils, and stir fry recipes. In my opinion, flank steak works best in a stir fry if you marinate it first, like I did in these Ponzu Stir Fry Bowls. This is because the cooking process is so quick in a stir fry, so the marinating process beforehand lets the meat get more tender before it hits the sizzling pan.
For the marinade, I used Marukan’s ponzu soy dressing, which is a delicious gluten-free soy sauce with the added pop of citrus. Simple as that! The rest of the ingredients get added to the stir fry itself. If you happen to have another vegetable on hand that you want to swap with the broccoli, such as carrots, cabbage, bok choy, or snap peas, you can certainly do that – or add them in addition to the broccoli. Be sure, if you’re going to add something like carrots, that you blanch them first or cut them small enough so that they cook properly within the stir fry.
What are your favorite veggies to use in stir fry?
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Gluten-Free Ponzu Stir Fry Bowls Recipe
- 1½ pounds flank steak , thinly sliced
- ¾ cup plus 1 tablespoon Marukan Ponzu Soy Dressing with Sudachi Citrus
- 1-2 tablespoons vegetable oil
- 2 garlic cloves , minced or grated
- 2-3 teaspoons fresh ginger , grated
- 2 red bell peppers , seeded, deveined, and thinly sliced
- 1 medium yellow or white onion , cut into thin wedges
- 2 cups broccoli florets
- Rice or cauliflower rice
- Sesame seeds
- Put the steak slices in a bowl or large food storage bag, add ¾ cup ponzu dressing, and marinate for 4-12 hours in the refrigerator. Remove the steak and discard the marinade.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook the steak in batches for 5-6 minutes, being careful not to overcrowd the pan. Remove steak from skillet and add more oil if needed. Let the oil heat then add the garlic and ginger. Cook for 30 seconds, stirring, then add the vegetables, cook, stirring, for 3-4 minutes or until crisp tender. Add 1 tablespoon ponzu dressing, cook for another 30 seconds.
- Serve the steak and vegetables over rice or cauliflower rice garnished with sesame seeds and cilantro.
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