Gluten-Free Ponzu Stir Fry Bowls Recipe
Servings: 6 servings
Calories: 208kcal
Ingredients
- 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
To serve:
- Rice or cauliflower rice
- Sesame seeds
- Cilantro
Instructions
- 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.
Nutrition
Calories: 208kcal | Carbohydrates: 7g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 79mg | Potassium: 600mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1431IU | Vitamin C: 79mg | Calcium: 47mg | Iron: 2mg