Intolerant London Coeliac Year of the Sheep: Gluten Free Stir Fried Beef with Oyster Sauce

Stir-Fried Beef with Oyster Sauce (serves four)



Since discovering my gluten intolerance I’ve had to be wary of even ‘rice’ noodles when buying from supermarkets. However, most self-respecting Chinese supermarkets should stock gluten-free rice noodles and that’s what we used for our Stir-Fried Beef, which is another quick, easy and delicious dish to make!



  • 4 tbsp vegetable oil
  • 300g rump steak
  • ½ white onion
  • 1 red pepper
  • 1 bunch of spring onions
  • 100g mushrooms
  • 2 cloves garlic
  • 2 green chillis
  • ½ inch ginger
  • 50ml rice wine vinegar
  • 4 tbsp oyster sauce
  • 4 tbsp gluten-free soy sauce
  • 2 tbsp white sugar
  • 250g gluten-free rice noodles
  • A few sprigs of chopped coriander
  • Salt & pepper to season



  • Thinly slice your white onion and set to one side
  • Thinly slice the red pepper, chop the spring onions, quarter the mushrooms, chop the chillies, grate the ginger and crush the garlic. Set aside, separately to the white onion




  • Whisk the vinegar, oyster sauce, sugar and soy sauce together and set aside
  • Heat half of the oil in a wok or frying pan and stir fry the beef for a couple of minutes until it starts to brown




  • Remove the beef and replace with the onions. Heat on a high heat for around five minutes until they soften




  • Add the red pepper, spring onions, mushrooms, chilli, ginger and garlic. Stir fry for 2 minutes




  • Add the beef and stir fry for a minute, before adding your sauce mix and rice noodles and stir frying for a further two minutes
  • Plate up and sprinkle your coriander over. Enjoy!