Q: What do you get when you add a teething baby, a tired mommy, and hours of work still to do?
A: Take Out, well it would be take out if take out didn’t have gluten, dairy, corn syrup and a host of other things our family can’t have.
So instead it’s Take out fake out night! 🙂
Adapted from Dianne’s Dishes
1 tablespoon of grapeseed or sesame oil
1/4 cup of low sodium gluten-free soy sauce
1/4 cup of rice vinegar
1 scallion, chopped (green and white section)
1 clove of garlic, chopped fine
1 pound of steak, cut into cubes and all visible fat trimmed
1-3 Tbsp olive oil
1 large carrot shredded
1/2 onion cut into large strips
2-3 stalks celery, cut thinly
1 cup of cooked sticky brown rice per person (Note: Remember that most brown rice takes about 50 minutes to an hour to cook. The stir fry itself takes about 20-30 minutes.)
In a bowl or a canning jar mix together oil, gluten-free soy sauce and rice vinegar until incorporated. Stir or shake in scallions and garlic to mix. Add steak and toss or shake to coat. Marinate for at least 1 hour to overnight covered tightly in the fridge. The canning jar works fabulously for this.
In your skillet or work, heat 1-3 tbsp olive oil and sautee the carrots, onion and celery until tender. Dump the contents of your bowl or jar into a large skillet or wok and over medium heat bring to a boil. Cook the beef until the liquid evaporates, the mixture thickens slightly and the beef is tender. Serve over rice with steamed broccoli.