Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of boneless beef short ribs into 1/2-inch thick pieces and combine with 2 minced cloves of garlic and 1 tablespoon of gluten-free fish sauce in a bowl, marinating for at least 15 minutes.

2. 2

   In a small bowl, whisk together 2 tablespoons of tamari, 2 tablespoons of gluten-free fish sauce, 1 tablespoon of brown sugar, 1 tablespoon of fresh lime juice, 1 tablespoon of cornstarch, and 1/4 cup of water to create the stir-fry sauce.

3. 3

   Heat 2 tablespoons of cooking oil in a large wok or skillet over high heat until shimmering.

4. 4

   Add the marinated short ribs to the hot wok and stir-fry for 5-7 minutes until browned and cooked through, then remove the short ribs from the wok and set aside.

5. 5

   Add 2 thinly sliced shallots and the remaining 2 minced cloves of garlic to the wok, stir-frying for 1 minute until fragrant.

6. 6

   Return the cooked short ribs to the wok, add 1 red bell pepper sliced into strips and 1 cup of trimmed fresh green beans, stir-frying for another 3-4 minutes until the vegetables are crisp-tender.

7. 7

   Pour the prepared stir-fry sauce over the ingredients in the wok, stirring constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

8. 8

   Serve immediately, garnished with 1/4 cup of fresh basil leaves.