1/4 cup GF reduced sodium soy sauce
2 tablespoons BBQ sauce (I use Kraft regular)
1 tablespoon sesame oil
1 dash garlic powder
2 tablespoons avocado oil
1 bell pepper
8 ounces button mushrooms
6 small green onions, green and white parts thinly sliced
12 ounces left over cooked beef, chopped (Roast beef or steak)
450 grams cooked rice
Whisk together the soy sauce, BBQ sauce, sesame oil and garlic powder and set aside.
Remove and discard the ribs and seeds from the bell pepper and dice the pepper.
In a wok, bring the avocado oil to medium-high heat.
Toss in the peppers, mushrooms and green onions and cook until peppers start to soften, add the chopped beef and cook until you get a slight brown crust on meat and veggies, about 4 to 5 minutes.
Add the rice and soy sauce mixture and heat through.
Ladle into bowls and serve.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.