• Cooking Time: 10
• Servings: 4
• Preparation Time: 0-5
• 1 pound/450g boneless sirloin, cut into ¼ inch/6mm strips
• ¼ cup plus 2 tablespoons/90ml gluten-free teriyaki sauce
• 2 tablespoons plus 2 teaspoons/40ml canola oil
• 2 teaspoon/10ml cornstarch
• 3 bell peppers, cut in thin strips (a mix of colors looks nice)
• 6 green onions, cut in thin slices on a diagonal
• 8 ounce/225g baby bella mushrooms, sliced thin
• Gluten-free Teriyaki Sauce
• ½ cup/125ml gluten-free soy sauce or Braggs Liquid Aminos
• 1 tablespoon/15ml honey
• 1 tablespoon/15ml canola oil
• 1 teaspoon/5ml sesame oil
• ¼ teaspoon/1ml ground pepper
• ½ clove garlic
• 1 teaspoon/5ml dry ginger

1. Combine the ingredients for the teriyaki sauce, half of the oil and cornstarch in a large bowl. Remove/reserve half of mixture in another bowl. Place the beef in bowl and the vegetables in the other bowl. Heat wok on medium high heat. Stir fry the vegetables for 2-3 minutes and remove to a bowl. Add half of the beef and stir fry for 4-5 minutes. Add cooked beef to the vegetables and cook remaining beef the same way. Combine well. Serve with white rice and steamed greens or vegetables.

Sometimes you can get sirloin strips already cut in the meat section or get to know your butcher and ask them to do slice it for you. If you cut them yourself. Place the meat in the freezer for about 15 minutes. It will be easier to slice thinly. This recipe is free of:  Milk, Peanut ,Egg,Tree nut, Gluten, Wheat, Fish, Shellfish